Indian · Lunch
Whole Wheat Griddle Bread
Whole wheat griddle bread stuffed with spiced moong dal and paneer, cooked dry on cast iron with minimal oil. Cumin, ginger and green chili season the filling. Protein-forward, fibre-rich flatbread served with cooling yogurt for digestion-friendly, portion-controlled eating.
$3
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
412Calories
38.1gProtein
13.8gFat
45.2gCarbs
3.6gSugar
8.4gFiber
612mgSodium
97mgChol
6.9gSat Fat
580mgPotassium
410mgCalcium
4.2mgIron
0.5mcgVitamin B12
6.5mgVitamin C
Goes well with
Sauvignon Blanc
local
Masala Chai
international
vegetarian
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Mash the moong dal with a fork until mostly smooth, mix in the paneer, ginger, chili, cilantro, turmeric, and salt until combined.
2
Knead
Work whole wheat flour with water until a smooth, non-sticky dough forms, about 3 minutes by hand.
3
Rest
Cover dough with a damp cloth and let sit at room temperature for 10 minutes.
4
Build
Divide dough into two balls, roll into thin discs, spoon filling onto one, cover with the second, and seal edges by pressing.
5
Griddle
Heat cast-iron griddle to medium and dry-cook the stuffed bread for 2 minutes per side until brown blisters appear, then brush with olive oil and press for 1 minute per side until deep golden.
6
Plate
Transfer griddle bread to a plate and serve immediately with plain yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g paneer
- 2/3 cup130g moong dal
- 1 1/3 cup170g whole wheat flour
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp ginger-fresh
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 4 tbsp60g plain yogurt
