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    You are in: Home / Recipes / PIAZ PARATHA (Scallion Bread) Recipe
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    PIAZ PARATHA (Scallion Bread)

    Total Time:

    Prep Time:

    Cook Time:

    51 mins

    45 mins

    6 mins

    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

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    Ingredients:

    Yield:

    rounds

    Units: US | Metric

    Directions:

    1. 1
      Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
    2. 2
      Drizzle with 2 tbls.
    3. 3
      of the oil; rub oil into flour with fingertips until thoroughly incorporated.
    4. 4
      Add 1/3 c.
    5. 5
      of the water all at once; work it into the flour mixture, using your hand.
    6. 6
      Continuing 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.
    7. 7
      Gather dough into ball; place on lightly floured work surface.
    8. 8
      Clean hands thoroughly, then pour 1 1/2 tsps.
    9. 9
      oil 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.
    10. 10
      Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
    11. 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.
    12. 12
      Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
    13. 13
      Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
    14. 14
      of the pepper, and 1/4 tsps.
    15. 15
      salt, if desired.
    16. 16
      Roll 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.
    17. 17
      Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
    18. 18
      Repeat 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.
    19. 19
      Keep covered with plastic wrap.
    20. 20
      Heat dry heavy medium skillet over high heat for 3 minutes.
    21. 21
      Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
    22. 22
      Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
    23. 23
      Brush surface of paraha with oil.
    24. 24
      Turn; brush second side with oil.
    25. 25
      Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
    26. 26
      Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
    27. 27
      Serve Immediately.

    Ratings & Reviews:

    • on September 18, 2006

      35

      This is a flat bread, which I didnt realize. I made the bread with yeast,but I thought the bread flavor was bland and there wasnt enough scallion taste for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    63%
    Total Fat 21.3 g
    32%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 3.6 mg
    0%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.3 g
    1%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    chapati flour

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