Gluten Free / Vegan Parathas with Potato Filling

Dough 

2 Cups Live Free Gluten Free Bread mix

½ teaspoon salt   

100g Nuttelex ( or you can use butter if you like )  

½ Cup of water                                                                      

2 teaspoons baking powder

1.     Place LFGF bread mix & baking powder in a large bowl, rub in the nuttelex or (butter).

2.     Stir in enough water to make ingredients cling together.

3.     Turn dough onto A floured surface, knead about 10 minutes or until smooth.

4.     Divied dough into 16 portions and roll each portion on a floured  surface into a thin 16cm round.

5.    Stack rounds between layers of plastic wrap to prevent drying out. You will need 2 rounds for one parathas.

6.     Divide filling among the rounds, spread filling over ½ the rounds, leaving 7mm borders. Brush borders with  water, top with remaining rounds. Press edges together to seal.

7.     Bake in moderate oven 180 deg until golden brown                                                                                                 

Filling

1 large (300g) potato, chopped

½ (125g) kumara, chopped  

1 teaspoon coriander Seeds

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ cup firmly packed fresh Coriander leaves

8.    Boil or steam potato and kumara until tender.

9.  Mash vegetables  coarsely, stir in spices and coriander.

10. Serve with a fresh green salad for lunch or eat hot or cold for a snacks when on the run.