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An old recipe Gleaned from the pages of Cuisine Magazine (Oct 83)...probably no longer available, make good stuff maynard
- 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)
- Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
- Drizzle with 2 tbls.
- of the oil; rub oil into flour with fingertips until thoroughly incorporated.
- Add 1/3 c.
- of the water all at once; work it into the flour mixture, using your hand.
- 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.
- Gather dough into ball; place on lightly floured work surface.
- Clean hands thoroughly, then pour 1 1/2 tsps.
- 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.
- Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
- (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.
- Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
- Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
- of the pepper, and 1/4 tsps.
- salt, if desired.
- 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.
- Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
- 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.
- Keep covered with plastic wrap.
- Heat dry heavy medium skillet over high heat for 3 minutes.
- Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
- Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
- Brush surface of paraha with oil.
- Turn; brush second side with oil.
- Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
- Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
- Serve Immediately.