INDIAN POTATO FLATBREAD (PARANTHA)

Why is bread so freakin' tasty? It's little more than some combination of flour, water, yeast and salt but it is often one of my favorite offerings at the table. On more than one occasion I've sat in a restaurant, having finished my salad or starter and enjoyed sparkling conversation while waiting for the main course to arrive. Of course a dinner conversation with our close circle of friends is nothing short of total rapture. Witty and original bon mots sail airborne across the flickering candles to anyone lucky enough to be included at the table, and we occasionally must wave off those who would interrupt our erudite discourse with their annoying adoration. *cough cough*

My eyeballs, however, rudely glide away from the gathered companions and lock on the shiny wire basket, where crusty french bread lies enfolded in white linen. The conversation trails off into faraway blah blah blah blah and my mind is filled with a heated internal debate over whether to casually slide my hand into the basket and retrieve a third or perhaps even fourth piece of savory bread.

"Is it still warm?" I silently wonder. "I know my meal will arrive any minute. Maybe the basket is empty anyway and I'll be embarrassed. Oh well, that extra blob of butter on my bread plate isn't going to eat itself!"

That's sort of how it went when I made this savory flatbread to accompany my chicken with coconut curry sauce. I had read several recipes for naan, parantha, and other types of Indian breads and decided to meld a few together to create the recipe below. Since we were expecting a dinner guest, and preparing this was akin to sailing into deep, uncharted waters, I decided to make a test batch before anyone arrived. It worked very well! I was pleased with the soft, pliable texture and the subtle seasonings. The surface puffed and browned beautifully on the hot griddle.

I opened up some purchased ginger/mango chutney. I rolled a piece of the bread into an edible cigar and dunked. DELICIOUS! Then I grew concerned about whether the bread would need to be cooked immediately before serving, or if I could grill the bread and keep warm in the oven. To answer that question I'd need to make some more test batches.

And I did.

After diligent research, I decided that the bread would best be served fresh off the griddle. But, no need to waste these perfectly trial pieces, right? My lips reddened that day from the steaming hot bread I continually "tested".

Our dinner guest thought I showed exceptional restraint over the meal. I managed to eat some chicken but I just couldn't finish my plate. Sometimes, you just have to endure the pains of rigorous quality control measures before you thrust unknown recipes upon your guests.

I'm just good that way.


INDIAN POTATO FLATBREAD (PARANTHA)

1 large baked potato, cooled (about one cup)
2 cups whole-wheat flour
1 tsp chile powder
2 tsp cumin
1/4 cup finely chopped cilantro
2 tsp sugar
1/4 cup chopped green chile (I use New Mexico)
salt & pepper to taste
1/2 cup (approx) warm water

Approx. 1/4 cup melted butter or oil

Scoop out one cup of baked potato flesh (discard skins) and mash well in large bowl. Add cumin, chili powder, cilantro, sugar, green chile, salt and pepper. Mix well. Add flour and water and mix until dough is well combined and forms a ball (I find it easiest to use my hands for this).

Pinch off roughly 1/4 cup balls of dough at a time and roll out on floured surface into a thin, tortilla-like circle. Heat griddle over medium heat. Brush flatbreads with melted butter or oil and cook on griddle until golden brown. Flip and cook remaining side till done.