Onion-Stuffed Flat Bread Recipe | Vegetarian Times Skip to main content

Onion-Stuffed Flat Bread

Pan-fried flat breads are served at breakfast in India, but Gadia makes these crispy treats for other meals as well.


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2 cups finely chopped red or white onion
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1 tsp. ground coriander
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1 tsp. finely chopped jalapeno chile
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½ tsp. amchoor, or 1 tsp. lemon juice

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2 cups atta (Indian whole-wheat flour), or white whole-wheat flour
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½ tsp. salt
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3 Tbs. canola or vegetable oil, plus more for greasing griddle


1. To make Filling: Combine all ingredients in bowl.
2. To make Dough: Pulse flour and salt in food processor until combined. Add 11/4 cups water, and process 2 minutes, or until smooth. Cover, and let stand 10 minutes. Roll dough into 8 balls, then dust with flour. Roll out each ball into 3-inch circle. Place 2 Tbs. Filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down, and roll to 6-inch circles.
3. Oil iron griddle or heavy skillet, and heat over medium heat. Cook 1 dough circle 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more. Lightly oil top of flat bread with 1/2 tsp. oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil. Serve hot or at room temperature.

Nutrition Information: 

5 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
29 g
0 mg
148 mg
3 g
2 g
Serves 8

Comments on this Recipe

This recipe is waaay off with the flour to water ratio as written. I also felt where the oil is used/how much could have been clearer. That all said, once I added a whole lot more flour... they taste amazing.