“An old recipe Gleaned from the pages of Cuisine Magazine (Oct 83)...probably no longer available, make good stuff maynard”
4 rounds

Ingredients Nutrition


  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.

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