Zhoug Zalouk Paratha Pockets
These fusion zhoug zalouk paratha pockets are flavor packed options for any meal best served as such, or with yogurt or pickle.
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Servings: 8 parathas
Ingredients
- 2 cups Whole wheat flour
- 1¾ cups Zalouk
- ⅓ cup Zhoug
- ¾ tsp Salt
- ½ cup Water
- 3-4 tbsp Oil
Instructions
- Cook down the zalouk until it reduces to about one and a quarter cup. Setaside.
- Add the flour, salt, and zhoug to your standmixer. Sprinkle with water and knead a smooth dough. Cover and rest for 15-30 minutes.
- Divide the dough into 8 portions.
- Roll each portion into a 9-in disc. Spread about two tablespoons of reduced zalouk. Fold in the form of an evelope. Repeat with remaining dough portions.
- Heat a cast-iron pan. Place a rolled paratha pocket and cook over medium flame for one to one and a half minute drizzling quarter teaspoon oil. Flip and cook for about one and a half minute drizzling oil. Cover and cook during this process. Cook until you have brown spots all over to ensure complete cooking of the layers. Repeat with the remaining parathas.
- Serve warm with hummus, yogurt, pickle, dal, or as such.