One of my indian friends introduced me to this but called it paratas (and I'm probably butchering the spelling). I suppose the name changes depending on location. I'm new to cooking and couldn't get the water to flour ratio right... ended up with twice as much flour as I started with. Your recipe allowed for some porportional concept, so thanks! I made two more batches, one with about 1/4 cup brown sugar, light sprinkling of white sugar, and several pinches of cinnamon - turned out pretty tasty I think. I will have that with peanut butter for a snack. The other batch I put about 3 pinches of hand-crushed dried oregano (big pieces are too much for me!), a small pinch of coriander seed, about 2 pinches of ground coriander, and about 2 pinches of ground anise... oh, and some sprinkling of garlic salt... but not too much since I had already added salt. I think this will go well with dipping in some sort of tomato-y sauce and/or some dish similar. Plain old recipe surely is the best for most dishes though. Thanks!
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One of my indian friends introduced me to this but called it paratas (and I'm probably...