Indian · Lunch
Whole Wheat Griddle Bread (GLP-1)
Whole wheat griddle bread stuffed with spiced moong dal and paneer, cooked dry on cast iron with minimal oil. Cumin, ginger and green chili season the filling. Protein-forward, fibre-rich flatbread served with cooling yogurt for digestion-friendly, portion-controlled eating.
$3
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
412Calories
38.1gProtein
13.8gFat
45.2gCarbs
3.6gSugar
8.4gFiber
612mgSodium
97mgChol
6.9gSat Fat
580mgPotassium
410mgCalcium
4.2mgIron
0.5mcgVitamin B12
6.5mgVitamin C
vegetarian
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Mash the moong dal with a fork until mostly smooth, mix in the paneer, ginger, chili, cilantro, turmeric, and salt until combined.
2
Knead
Work whole wheat flour with water until a smooth, non-sticky dough forms, about 3 minutes by hand.
3
Rest
Cover dough with a damp cloth and let sit at room temperature for 10 minutes.
4
Build
Divide dough into two balls, roll into thin discs, spoon filling onto one, cover with the second, and seal edges by pressing.
5
Griddle
Heat cast-iron griddle to medium and dry-cook the stuffed bread for 2 minutes per side until brown blisters appear, then brush with olive oil and press for 1 minute per side until deep golden.
6
Plate
Transfer griddle bread to a plate and serve immediately with plain yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g paneer
- 2/3 cup130g moong dal
- 1 1/3 cup170g whole wheat flour
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp ginger-fresh
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 4 tbsp60g plain yogurt
