What I use: Makes 20 medium sized breads/obbattus
For the stuffing:
2 cups fresh dates soaked overnight in warm water.
2 cups whole almonds, powdered
4 whole green cardamoms
1/2 cup brown sugar (optional, for those who prefer it sweeter)
For the covering:
2 cups all purpose flour/maida
1 cup warm water
1/2 cup oil
Pinch of salt
Soak the fresh dates in about 2 cups of warm water and let it rest overnight.
Making the outer shell:
Using a dough blade in the processor, add in the all purpose flour, salt and 2 tsp oil. Pulse it 3 times. Now add in ¾ to 1 cup water and turn it on, to make a gooey smooth paste. The consistency should be elastic (like soft chewing gum). Now add in ½ cup oil and finish it with 3 -5 quick pulses. Set aside. You can do the whole process by hand, you will have to knead it with greased hands, for a really long time, say 15 minutes, to get the same elasticity. Place it in an airtight box and let it rest overnight.
Making the stuffing:
Powder the whole almonds in a dry blender or grinder, set aside.
Drain the soaked dates, remove the seeds. Add them in a grinder or a processor along with the powdered almonds and make it into a smooth dough. Peel the cardamoms and throw in the seeds into the grinder as well. At this point, you can add in the brown sugar too. Remove the dough into a bowl. This will make the stuffing.
Stuffing and rolling out the bread:
Take the stuffing, make medium lemon sized balls and place it on a plate. Grease your hands (by dipping it in oil). Use greased wax paper if you will be placing the paper on the hot pan. If you plan to slip the flat bread on your hand and invert it, a greased plastic sheet/ziploc cover will do. Im using a ziploc bag here. Take the covering dough, pull out a small lemon sized ball, and flatten it out to look like a cookie on the greased sheet.
Place the sweet filling dough in the center. Pull the covering over this from the edges, around, to the center, start layering the edges, on each other. Use the other hand to hold it, if it’s your first time, just till you get the hang of it.
Completely cover the filling. Press any excess covering dough into the top center to form a pit.
Dip this white dumpling in a little oil. Invert the sealed pit face down, and gently pat it down with greased hands, flattening it out evenly to look like flat bread. You may also use a plastic sheet on top of the greased dumpling, and roll it with a rolling pin if you like.
Heat up a griddle on medium heat. When it starts to smoke, gently and quickly, invert the greased paper that holds the flatbread on to the pan. Peel the paper from one edge to the other. Let it cook on low heat.
Slightly lift the edges, if it’s a golden brown, make a quick and gentle flip. Cook it the same, on the other side. It can be served with warm ghee/clarified butter or warm milk. Yum!
