Sugar free obbattu/stuffed flat bread

Here is a sugar free, I mean processed sugar free take on the classic sweet stuffed flat bread - holige/obbattu. 

Instead of sugar or jaggery/dark brown sugar, I have used only dates, coconut powder and mixed dry nuts to make the filling. 

What I use: Makes 12-6 inch sized breads/obbattus

For the stuffing:
2 cups fresh dates
2 cups whole dried nuts, unsalted
2 whole green cardamoms
1/2 cup dry coconut powder
A few spoons of hot water

For the covering:
2 cups chirotee/finest semolina
1 cup warm water
1/2 cup oil
Pinch of salt
Pinch of turmeric

Making the outer shell: 
Using a dough blade in the processor, add chirotee, turmeric, salt and 2 tsp oil. Pulse it 3 times.  Now add in ¾ to 1 cup water and turn it on, to make a smooth dough. 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 kneading as well.

Making the stuffing: 
Seed the dates, add the flesh, dry fruits and dry coconut powder into a processor. Pulse it till all crumbles  down. Add just a few spoons of water to pulse it down to form a sticky dough. Grease your hands with oil. Place the filling in a bowl, set aside.

Stuffing and rolling out the bread: 

Take the stuffing, make 12 equal portions and place it on a greased plate. Set aside.
Do the same with the outer shell, make 12 equal portions and set aside. 

Now to assemble the bread. 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, and flatten it out with your hand. This will be a fun process, and you will be playing with soft chewing gum literally. You should try this with your kids. On a serious note, this practice needs to be perfected to get it right. 

Place the sweet filling dough in the center of the shell. as in the picture. 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. Serve hot, enjoy!