Avocado Flatbread | Avocado Paratha (Vegan, No Yeast Bread)
Avocado Flatbread, also popular as Indian avocado paratha, is a soft and easy-to-make bread recipe with six ingredients in less than 30 minutes. This simple avocado recipe is vegan, with no yeast, and 100 % whole wheat.
Servings: 8
Calories: 117kcal
Equipment
- cast iron skillet non-stick pan
Ingredients
- 1 Avocado, ripe, peel and pitted
- 1 teaspoon Lemon juice adjust as needed
- 1 teaspoon Salt
- 1 teaspoon Garam masala powder or Curry Powder
- 3 tablespoon Cilantro or Coriander leaves finely chopped
- 1 ⅓ cups Wheat flour
- Water, only if required
- Oil, or ghee, optional (to cook flatbread)
Instructions
Avocado paratha (flatbread) dough
- In a large bowl, mash the avocado. See that there are no chunks, and it's very smooth. Add lemon juice, salt, garam masala powder, and cilantro, and mix well. (for more additional spices, read the tips below).1 Avocado, ripe, peel and pitted, 1 teaspoon Lemon juice, 1 teaspoon Salt, 1 teaspoon Garam masala powder, 3 tablespoon Cilantro
- Now add flour little by little and mix well. The flour amount may vary depending on how big and ripe the avocado is.1 ⅓ cups Wheat flour
- Add a splash of water only if you see that the dough is dry. Knead this to form a soft and smooth dough.Water, only if required
- Cover it and keep it aside for 15 to 30 minutes.
How to roll avocado flatbread (paratha)?
- Dust the working surface. Divide the dough into equal portions depending on the flatbread size you prefer. I have divided them into eight equal portions.
- Using a rolling pin, roll each portion to a circle or oval shape of even thickness (about 2 to 3mm).
How to cook skillet avocado flatbread?
- Heat skillet or tava on medium-high heat.
- Once the skillet is hot, place the rolled flatbread. When you see the bubbles on top and the bottom become light golden brown in color, apply oil, flip it, and cook for a few seconds.Oil,
- Apply oil on the surface and flip again. Cook by slightly pressing with a spatula.
- Transfer this to a serving plate and cover it with a towel so that it remains soft.
- Repeat for the remaining flatbread.
- Serve and enjoy.
Notes
- Feel free to add spices like ½ teaspoon each of cumin powder, coriander powder, and garlic powder if you want it masaledar.
- You can even add one teaspoon of fresh ginger grated and/or green chilies (jalapeno or serrano) to the dough.
- You can even use all-purpose flour or a 1:1 ratio of all-purpose flour (maida) and wheat flour (atta). The taste and texture of the avocado chapati may vary accordingly.
- To prepare Avocado flatbread, make sure the avocados are ripe. I did not add any water while making the dough, as the moisture in the avocados was sufficient to form the dough.
- You can stuff the parathas with aloo (potatoes) or paneer (Indian cheese). Check out our recipe for aloo paratha and paneer paratha.
- Leftover dough may turn black and also will not taste good. So roll and cook all the dough and store them in an airtight container at room temperature for two days, in the refrigerator for seven days, or for up to 2 months in the freezer.
- Brushing with ghee or oil once cooked will keep parathas soft, but you can skip it if you want an oil-free paratha.
How to pack paratha for a lunchbox?
Make sure the parathas are always cooked on a medium-high flame, or else they will dry out. Once the parathas are cooked, brush them with butter, ghee, or oil. This way, they will remain soft and flavorful; then cover them with a warm towel as you cook and stack them. Wrap them in parchment paper or paper towel for lunchbox, potluck, and picnics.Nutrition
Calories: 117kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 293mg | Potassium: 146mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg