Cauliflower Bread – Stuffed Paratha

Mix flour and salt in a baking bowl, fat to the flour form.

Rub everything well. Add the water quickly until the flour forms a clump. Then add the water only gradually until the dough has a kneadable consistency.

Brush the surface and fingers with the fat and knead the dough for ten to fifteen min. The dough should be very soft and elastic. Put the dough in a large enough bowl, leave it in a warm place with the lid closed for half an hour.

Rinse and clean cauliflower, drain well and chop coarsely. Sauté the cauliflower in the fat for five minutes, turn off the heat and mix with all the other ingredients.

Divide the bread dough as well as the filling into 12 equal portions (for 1 recipe). Press one piece of dough flat, make a small bulge in the middle and put the filling in it. Press down and flatten the rolls one more time so that the filling does not spill out. Do the same with the remaining pieces of dough, covering them with a dishcloth so that they do not dry out.

Dust the filled loaves with flour on both sides and place them on the surface. Gently flatten the loaves with a rolling pin and roll out into a round patty. Heat a Teflon pan and toast the breads in it for two minutes on each side.

> T#tle: Cauliflower Bread (India)

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