Piaz Paratha (Scallion Bread)

Name: Piaz Paratha (Scallion Bread)
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 4 rounds
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup chapati flour; 1 cup unbleached all-purpose flour; 6 tbsp light vegetable oil; 0.667 cup warm water; 0.5 cup chopped scallion; 1 tsp fresh coarse ground black pepper; 1 tsp salt

A South Asian bread made with chapati flour, flour and scallion, cooked in a pan.

51 min · Serves 4 · Medium

Ingredients

236.59 mlchapati flour, or 1 cup whole wheat flour
236.59 mlunbleached all-purpose flour, plus additional for dusting
6 tbsplight vegetable oil, such as safflower or soybean (or as needed)
157.8 mlwarm water, as needed (100F)
118.29 mlchopped scallion, green tops only
1–2 tspfresh coarse ground black pepper
1 tspsalt (optional)

Method

Start cooking mode

Time: Prep 45 min · Cook 6 min · 51 min total
Difficulty: medium

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