Piaz Paratha (scallion Bread)

Total Time: 51 mins Preparation Time: 45 mins Cook Time: 6 mins

Ingredients

• 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)

Recipe

• 1 stir chapati flour and 1 cup all-purpose flour (ap) together in large bowl until thoroughly combined.
• 2 drizzle with 2 tbls.
• 3 of the oil; rub oil into flour with fingertips until thoroughly incorporated.
• 4 add 1/3 c.
• 5 of the water all at once; work it into the flour mixture, using your hand.
• 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 gather dough into ball; place on lightly floured work surface.
• 8 clean hands thoroughly, then pour 1 1/2 tsps.
• 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 remove 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.
• 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 brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
• 14 of the pepper, and 1/4 tsps.
• 15 salt, if desired.
• 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 roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with ap flour.
• 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 keep covered with plastic wrap.
• 20 heat dry heavy medium skillet over high heat for 3 minutes.
• 21 place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
• 22 turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
• 23 brush surface of paraha with oil.
• 24 turn; brush second side with oil.
• 25 cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• 26 repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
• 27 serve immediately.