Daikon, also called white radish, is the Japanese name for this root vegetable that looks like a huge white carrot. In Hindi, daikon is called mooli. Daikon has a sharp peppery flavor and a pungent aroma. My mom grates daikon and stuffs it between whole wheat dough to create daikon stuffed flatbreads, called mooli ka paratha.
Makes 4 daikon stuffed flatbreads
Prep time: 15 minutes + 30 minutes resting (dough can be made up to 2 days in advance)
Cook time: 3 minutes per flatbread
Refrigerator Life: 2 days, but tastes best freshly made and served hot
Freezer Life: 1 month (Place a sheet of parchment paper between each flatbread before freezing to prevent them from sticking to each other. Then place the stack in an airtight container, plastic bag or tightly wrapped in foil)
Reheating Method: Place the refrigerated or frozen flatbread in the microwave and heat. Or, place the flatbread on a skillet over medium-high heat, flipping frequently.
2 tablespoons vegetable oil
4 thin pats of butter or vegan buttery spread
DOUGH
1¼ cups (150 g) chapati flour (substitute
1 cup/120 g) whole wheat flour plus ¼ cup/30 g all-purpose flour), plus extra flour for dusting
½ cup (125 ml) water
FILLING
2 medium daikons (total 1 lb/500 g)
½ teaspoon ground red pepper (cayenne) 1 teaspoon salt
½ teaspoon ground black pepper
Juice of ½ lime
Making the Dough
1 Place the flour and water in a medium bowl. Using one hand, thoroughly knead the mixture for about 5 minutes, using up all of the loose flour to form a soft and smooth dough. Shape the dough into a ball.
2 Wet the inside of a clean bowl with water and place the dough ball in the bowl. Cover and let rest at room temperature for 30 minutes, or you may refrigerate up to 2 days. Just before you’re ready to cook the bread, prepare the filling.
Making the Filling
1 Wash and peel the daikons with a vegetable peeler. Cut off both ends and discard. Using a box grater, shred each daikon on the small grating holes.
2 Squeeze out the water of the grated daikon by grabbing a handful at a time and squeezing it over the sink.
3 Place the squeezed daikon in a medium bowl. Add the red pepper, salt, black pepper, and lime juice. Using one hand, mix to combine.
4 Divide the filling into 4 equal parts.
Assembling and Cooking the Flatbreads
1 Knead the rested dough for 1 minute. If the dough was refrigerated, let the dough come to room temperature for easier kneading. (If the dough is too sticky, dust with a bit of loose flour.)
2 Place a large cast iron skillet (with a low rim to allow easy flipping) over high heat.
3 While the skillet is heating up, separate the dough into 8 equal pieces. Roll each piece between your hands to form a smooth ball and then slightly flatten it between your palms.
4 Work with 2 flattened dough balls at a time to make one flatbread. Dip both sides of each flattened dough ball in loose flour. Place them on a flat rolling surface. Using a rolling pin, gently roll out both dough balls into circles about 4 inches (10 cm) across. You may flip and turn the circles while rolling to help you get an even thickness and a round shape. Dust with loose flour as needed, but try to use as little extra flour as possible.
5 Evenly spread ¼ teaspoon of the oil on each rolled out circle.
6 Place 1 part of the daikon filling in the center of 1 rolled out circle. Using your fingers, evenly spread out the filling on the dough circle, almost to the edges.
7 Place the other dough circle on top of the one with the filling, oiled side down. Pinch together the edges of the 2 circles to seal them and keep the filling from coming out. Dust both sides of the sealed dough with loose flour.
8 Using a rolling pin, very gently roll out the dough to form a 6.5-inch (16.25 cm) circle. You may flip and turn the circle while rolling to help you get an even thickness and a round shape. Dust with extra flour as needed.
9 When the skillet is hot, carefully slide the rolled out circle onto your palm and place it on the skillet. The skillet must be hot; otherwise the bread will become dry and hard. Cook for about 1 minute, and then using a spatula, flip the bread. There should be some brown spots on the flipped side.
10 Cook for about 1 minute and flip again. There should be brown spots on the flipped side. Spread 1 teaspoon of the oil evenly on the bread.
11 Flip it and cook for 30 seconds.
12 Flip once more and cook for an additional 30 seconds.
13 Remove the bread from the skillet.
14 Continue to roll out and cook the remaining dough. Enjoy now or stack them and wrap tightly in foil to keep them warm until ready to serve. Serve with a pat of butter on top of each hot bread. You may also refrigerate or freeze for later.
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