Chef Boy of Dee's's Note:
An old recipe Gleaned from the pages of Cuisine Magazine (Oct 83)...probably no longer available, make good stuff maynard
My Private Note
Units: US | Metric
- 1 cup chapati flour or 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour, plus additional for dusting
- 6 tablespoons light vegetable oil, such as safflower or soybean (or as needed)
- 2/3 cup warm water, as needed (100F)
- 1/2 cup chopped scallion, green tops only
- 1 -2 teaspoon fresh coarse ground black pepper
- 1 teaspoon salt (optional)
- 1Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
- 2Drizzle with 2 tbls.
- 3of the oil; rub oil into flour with fingertips until thoroughly incorporated.
- 4Add 1/3 c.
- 5of the water all at once; work it into the flour mixture, using your hand.
- 6Continuing to mix with your hand, keep adding water, a tablespoon at a time, until mixture cleans sides of bowl and becomes a non-sticky, kneadable dough.
- 7Gather dough into ball; place on lightly floured work surface.
- 8Clean hands thoroughly, then pour 1 1/2 tsps.
- 9oil over dough and knead about 10 minutes, dusting with AP flour as necessary to prevent dough from sticking to surface; the dough should be smooth, satiny, and somewhat elastic.
- 10Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
- 11(Dough can be made up to 24 hours in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at lestt 30 minutes before rolling out.) Divide dough into 4 equal pieces; shape each piece into a smooth ball.
- 12Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
- 13Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
- 14of the pepper, and 1/4 tsps.
- 15salt, if desired.
- 16Roll round up, jellyroll fashion, into a tight cylinder, then coil cylinder into a snail shape; secure outside end of coil by pinching it firmly to side of coil.
- 17Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
- 18Repeat procedure with remaining balls of dough, placing the scallion-filled rounds as they are made in single layer on baking sheets or other flat surface; do not allow rounds to touch.
- 19Keep covered with plastic wrap.
- 20Heat dry heavy medium skillet over high heat for 3 minutes.
- 21Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
- 22Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
- 23Brush surface of paraha with oil.
- 24Turn; brush second side with oil.
- 25Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
- 26Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
- 27Serve Immediately.
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Nutritional Facts for PIAZ PARATHA (Scallion Bread)
Serving Size: 1 (425 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 304.7
- Calories from Fat 192
- Total Fat 21.3 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 3.6 mg
- Total Carbohydrate 25.1 g
- Dietary Fiber 1.3 g
- Sugars 0.3 g
- Protein 3.5 g
The following items or measurements are not included: