Indian Flat Bread made two ways, sweet and savoury

The savoury parathas are made with spinach, potatoes and fenugreek, The sweet ones are made with stuffed coconut and jaggery. 

Ingredients
For the savoury ones
2 potatoes boiled and mashed
Small bunch of spinach cleaned and chopped fine
A small bunch of fenugreek cleaned and chopped fine
A small bunch of coriander cleaned and chopped fine
 6 green chillies roughly crushed
Salt to taste
2 tbspns of oil
1 tspn of cumin powder
1 tspn of aamchur powder
2 cups of whole wheat flour mixed in the above ingredients, no water added, dough gets made with the moisture of the vegetables. 
Cover and let it sit for about fifteen minutes, roll out parathas made of equal sized balls, roast on a pan with clarified butter to get the maximum taste. Eat with pickle, masala chillies and yogurt.

For the sweet ones
1 cup coconut freshly scraped
1 cup milk
1 cup jaggery
1/2 tspn of cardamom powder
4 strands of saffron
1/4 tspn nutmeg powder
Take a pan and mix all the ingredients and keep to cook stirring in between to see that it does not get burnt, cook till the mixture laves the sides of the pan, should neither be too dry nor too moist. Keep to cool so we can stuff it into the dough. 

Dough made with whole wheat flour like we make for normal phulkas or rotis made and kept to rest for about fifteen minutes.

Now make equal sized balls, take each in your palm and keep a ball of the cococnut mixture and cover it totally with dough. Roll out very carefully applying light pressure on them, pan roast to golden brown on both sides with clarified butter. Tastes heavenly when each morsel is dipped in clarified butter and eaten!