Rolling in Dough hosts the 5th installment of the bread baking day, aptly choosing “stuffed breads” as a theme. When I read this, I knew I would have to try making aloo paratha, the fabulous potato-stuffed breads from India. Usually, parathas for aloo paratha are made with water, and some wholemeal flour, but I opted for a basic recipe for “roti prata” which contains milk and all-purpose or bread flour and is a snap to make and handle and roll out. Making aloo paratha takes some practice, to make sure the stuffing doesn’t ooze out when you roll out the flatbreads with filling. Aloo Paratha, with lime pickles and mango chutney Perfect parathas are a lot flatter than mine This video shows how to make the perfect aloo paratha...
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