from one generation to the next
Excluding wheat from my diet has severely limited my consumption of chapatis, naan and roti, and my quinoa flatbreads no longer excite me, so I was excited when a recipe for Rice Flour Carrot Paratha landed in my inbox. Indian Simmer is a collaborative blog of Indian cooks I follow and it’s a wonderful resource for homestyle Indian food.
I made a few adjustments to the original ingredient list to accommodate my food intolerances and boost the flavour, but this didn’t seem to affect the recipe at all. The dough was a bit sticky to handle initially, but once I got into a rhythm using oiled plastic wrap and oiled hands to form the paratha the cooking process was easy.
The sweetness of the carrot and the warm spiciness of the cumin gives these breads a delicious flavour. The texture is tender and flaky although next time I’m going to try using half yoghurt and half water to tenderise the crumb further.
I wrapped the carrot paratha in a clean tea towel as I removed them from the pan then sealed them in an airtight container for a few hours until we were ready to eat our meal. Just before serving I quickly warmed them in the microwave.
Rice Flour and Carrot Paratha
1 cup brown rice flour
1/4 cup white spelt flour
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 teaspoon salt
good grinding of black pepper
1 tablespoon finely snipped chives
1 cup finely grated carrot
1/2 cup approximately filtered water
1 teaspoon oil
extra oil for shaping and cooking
Sift the fours, spices and salt into bowl, then stir in the chives and carrots.
Add the water a little at a time mixing until you have a firm but malleable dough.
Pour a teaspoon of oil over the dough and knead the until the oil is incorporated.
Divide the dough into 8 even sized pieces.
Heat a cast iron pan over a medium-high heat.
Lay a piece of plastic wrap on the bench then lightly oil the surface.
Oil a second piece of plastic wrap and lay it over the dough.
Use the heel of your hand to spread the dough into a thin disc approx 2mm thick.
Lightly oil the hot pan.
Remove the top piece of plastic wrap, lightly oil you hands then flip the chapati into your oiled hand and peel off the plastic.
Flip the chapati into the hot pan and cook over a medium high heat until the surface of the bread is blistered and browned. Brush the top surface of the paratha with oil then flip the paratha over and brown the second side.
Remove the chapati from the pan and immediately wrap it in a clean tea towel.
Continue until all the chapatis are cooked.
Best eaten within a few hours.
The rice flour and carrot paratha can be successfully warmed in the microwave.