1. Combine the flours with 1 teaspoon salt and the thyme in a food processor.  OK, let’s stop right there. I have a food processor, yes I do. I even gave in and went to the friend’s hanger where he’s kindly allowing us to store a lot of boxes while we try to put in a kitchen and get a storage shed built. Gorn even located said food processor and I unpacked it … or most of it. It seems the critical piece that makes the electrical contact was left out … hopefully packed in another box that will one day be unpacked … but that was not yesterday nor today. I’m reasoning that even today there are a huge number of cooks in India making paratha and even today a huge number are making paratha without the aid of a food processor … SOOOOOOOO like a good Daring Baker (thank you Lisa) and good Bread Baking Babe that I am I forged ahead mixing the dough by hand and even though it took slightly longer than 30-45 seconds (5 minutes actually) I did end up with a dough slightly sticky to the touch and continued on.

2. Put the potatoes in a large saucepan and add water to cover and a large pinch of salt.  Sorry, we have to stop right here again … I don’t have a stove top upstairs in our “kitchen” yet and I just wasn’t willing to run outside in the rain to use the stove downstairs … so I baked the potato, I suppose I could have steamed them in the microwave but I baked them. Oh, and all that green … I added a nice handful of spinach.  Turn the heat to high, bring to a boil, and adjust the heat so the mixture simmers steadily; cook until the potatoes are tender, 15 to 20 minutes, then drain. Mash the potatoes along with half (all) the chile, the coriander, a large pinch of salt, some pepper, and the lemon juice; taste and adjust the seasoning (you may prefer more chile; sometimes aloo paratha are quite hot).

3. When the dough has rested, set out a bowl of all-purpose flour and a small bowl of oil, with a spoon or brush, on your work surface. Lightly flour your work surface and your rolling pin. Break off a piece of dough about the size of a golf ball. Toss it in the bowl of flour and then roll it in your hands to make a ball. Flatten it into a 2-inch disk, then use a floured rolling pin to roll it into a thin round, about 5 inches in diameter, dusting with flour as necessary.

4. Mound about 2 tablespoons (that was too much for the size I made, adjust accordingly)  of the filling into the center of one of the rounds of dough. Bring the edges of the round up over the top of the filling and press them together to make a pouch. Press down on the “neck” of the pouch with the palm of one hand to make a slightly rounded disk. Turn the disk in the bowl of flour and roll it out again into a round 6 to 7 inches in diameter. Pat it between your hands to brush off the excess flour. Put the paratha on a plate and cover with a sheet of plastic wrap. Continue to roll all of the remaining dough into parathas and stack them on the plate with a sheet of plastic wrap between them. You can keep the paratha stacked like this for an hour or two in the refrigerator before cooking them if necessary.

5. Heat a griddle or cast-iron skillet over medium-high heat for a minute or two, then put on a paratha (or two, if they’ll fit) and cook until it darkens slightly, usually less than a minute. Flip the paratha with a spatula and cook for another 30 seconds on the second side. Use the back of a spoon or a brush to coat the top of the paratha with oil. Flip and coat the other side with oil. Continue cooking the paratha until the bottom of the bread has browned, flip, and repeat.

Do this a few times until both sides of the paratha are golden brown and very crisp, 2 to 3 minutes total for each paratha. As the paratha finish, remove them from the pan and brush with melted butter if you’re going to serve hot; otherwise wait until you’ve reheated them.6.  variations: cauliflower, sweet potato …

Yep, we enjoyed these immensely with our wine in the evening. These are shamelessly easy to make. The dough can be held over in the fridge a day or two so it’s a delight when there is just the two of us to make these for several days in a row. They make wonderful little bites for a light lunch or a little bite with a glass of wine in the evening.

Now the only question remaining here is: Are you going to join in and become a Bread Baking Buddy?If you’d like to join in, simply bake this Aloo Paratha (yes, you may adapt) – and then send Karen a link to your post via email (bake my day at gmail dot com).  Submissions are due by November 29th.  Once you’ve posted, Karen will send you a fabulous Buddy Badge designed by our own Babe Lien for baking along and you’ll appear in the Buddy post.  I hope you’ll join us this month!