Comments on: Paneer Paratha – Stuffed Bread

By: hetal

hetal — Fri, 15 Feb 2013 17:35:18 +0000

In reply to Anitha.

Hi Anitha,

The rotating stone is called a “lazy susan”. You can find it as stores like Bed Bath & Beyond, if you are in the US.

By: Anitha

Anitha — Tue, 12 Feb 2013 22:22:16 +0000

Hello

I see that you have a rotating chapati stone. Could you please let me know where you purchased it. Thanks for the recipe.

By: hetal

hetal — Fri, 24 Aug 2012 01:57:04 +0000

In reply to Lana. Hi Lana, Wow! Never thought of adding cooked quinoa to chapati dough. I think I am going to try that out. Thanks for sharing!

By: Lana

Lana — Wed, 22 Aug 2012 18:07:36 +0000

I have since made these a number of times. One time I had about 3/4 cup of left over boiled quinoa, and added it to the paneer mixture. Turned out great.

I have started adding a small amount of boiled quinoa to my chapatti/roti dough. Great way to add some fibre and protein.

By: hetal

hetal — Fri, 10 Aug 2012 19:05:12 +0000

In reply to Nathan. Hi Nathan, It could be a number of things (including the filling being too moist). When rolling the dough out initially (before stuffing), try to keep the middle section thicker than the edges. This way, when you stuff the filling and seal it, the middle will have some thickness and tear less. Also, if you knead the dough more, more gluten is formed and it will tear less.