The softest Avocado parathas (indian flatbread)

There is something interesting about fusing two things that defy convention. Like Romeo was never looked at as the best suitor for Juliet, yet he was. Avocado is never the first conventional choice when you think about making stuffed-parathas (indian flatbreads, usually stuffed with things). But when you scoop out the flesh and mash it into the flour you will experience a change of mind. And heart. Watch how the moist, creamy avocado disappears in the dusty dry flour revitalising it and turning it into a soft, velvety ball. Roll small portions of it and gently lay rounds on a hot pan. And when you tear the first bite of this soft, flavoursome flatbread, you will witness a great love story. And you too, like me, will wish this union well.

What goes in:

(Makes about 4 flatbreads but it totally depends on the size of discs you roll out)

A teaspoon of cumin seeds

A teaspoon of carom seeds

2 minced garlic cloves

A pinch of salt

A pinch of paprika (optional)

1 1/2 cup Whole wheat flour

1 Avocado

This is how we do it:
First use 1 cup wholewheat flour and mix in all the dry ingredients together. Then grate the garlic cloves and scoop out the avocado and mash it up. Kneed the dough with avocado-garlic mixture. At this point, if the flour is too wet you can add the extra half cup of flour to the mixture. If it is holding together well then you can leave out the extra half. Avocados have enough moisture to release into the flour so you will not need any water while kneading. Leave the dough to rest for about 10 minutes and then roll into thin rounds. Heat a non stick pan and cook with a drizzle of coconut oil. Flip the side and cook till the bread is golden brown. Enjoy with butter or with your favourite curry. Or even plain. These are so soft and tender even when left out for a while. Perfect for a takeaway lunch or a picnic in the sun.