Squash Parathas
Ingredients:
2 cups fine whole wheat flour
1/2 cup coarse whole wheat pastry flour
1/4 cup corn flour
2 T olive oil
1/2 cup buttermilk
warm water as needed for kneading the dough
2 yellow squashes - grated (medium)
salt to taste
1 T ancho chilli powder
1 T sumac powder
Preparation:
Mix the flours in a bowl along with the buttermilk, salt, spices and grated squash.
Start kneading it, adding warm water as needed. Knead it. Knead it some more. And when you think you're done, add the olive oil. And knead for a few more minutes or till your arm is ready to fall off
Cover the bowl with a wet towel and let it sit for at least 20 minutes.
When your arm has recovered and you're ready to roll out some rotis. Take a large ball of dough (about enough to fill your palm), pat it down and roll it out using flour as needed. Fold the circular roti into a quarter and roll it out again in case you want some funky triangular parathas. 8-10 parathas
Serve with homemade hummus or yoghurt and pickles - my choice for tonight was a spicy tomato pickle.