PIAZ PARATHA (Scallion Bread)
"An old recipe Gleaned from the pages of Cuisine Magazine (Oct 83)...probably no longer available, make good stuff maynard"
- Ready In:
- 51mins
- Ingredients:
- 7
- Yields:
-
4 rounds
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)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Chef Boy of Dees
Las Vegas, NV
My spousal unit and I live in Mesa Arizona and love the heck out of it. I was trained in Culinary Arts and Restaurant Management but due to disability am unable to pursue that career. I enjoy cookbooks, cooking websites, cooking magazines (Taste of Home, etc.). I have many cookbook gleaned from the shelves of used book stores and from church bake sales. I have also placed all my recipes on a disc and probably have 1000s myself. My wife is GREATLY disappointed that I wont let her cook. (She says I let her cook...I just won't eat anything she makes!) The picture on my icon is of my Great Zeyda "Wolf" Ginsberg who was known as the "Rabbi of Des Moines". This was a very old picture taken with a camera using flash powder for lighting. The couple in Renaissance garb is me and my DG. This is our wedding picture and the "wench" sitting down is "My Yiddishe Mama"
