Mushroom Prata

Ingredients(for 1 medium prata with mushroom filling)

• 1 cup Whole wheat flour (atta, for healthier dough)
• 1/2 cup Plain flour (for texture)
• 1 cup Fresh button mushrooms (sliced)
• 1/2 cup Shiitake mushrooms (sliced, local or dried)
• 1 small Onion (finely chopped)
• 1/2 cup Low-fat milk or water (for dough)
• 2 tbsp Olive oil (for dough and cooking)
• 2 tbsp Coriander leaves (chopped, optional garnish) - optional
• 1/2 tsp Salt
• 1/4 tsp Black pepper (freshly ground)
• 2 cloves Garlic (minced)

Instructions

1. 1

   Prepare the dough by mixing whole wheat flour, plain flour, salt, 1 tbsp olive oil, and milk (or water) in a bowl. Knead until smooth, then cover with a damp cloth and rest for 10 minutes.

   10 minutes

   Resting the dough makes it easier to stretch and roll.

2. 2

   Heat 1 tbsp olive oil in a non-stick pan. Sauté onions and garlic until fragrant, about 2 minutes. Add mushrooms, salt, and pepper. Cook until mushrooms are tender and moisture is evaporated, about 5 minutes.

   7 minutes

   Ensure mushrooms are cooked dry to prevent sogginess.

3. 3

   Divide rested dough into 2 equal balls. On a lightly oiled surface, roll each ball into a thin, large circle (about 20 cm diameter).

   3 minutes

   Use oil instead of flour to roll for a flakier prata.

4. 4

   Spread half the mushroom filling onto one side of each rolled dough, leaving a small border. Fold edges over to seal and form a square or rectangle.

   2 minutes

   Press edges gently to prevent filling from leaking.