Recipe: PIAZ PARATHA (Scallion Bread) π±π
Description: An old recipe, gleaned from the pages of Cuisine Magazine (Oct 1983), offering a delightful blend of flavors and textures. Though possibly no longer available, this recipe promises to deliver a scrumptious treat, perfect for any occasion!
Category: Breads
Keywords: Asian, Indian, Brunch, < 60 Mins
Servings: 4 rounds
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Whole wheat flour |
| 1 cup | Unbleached all-purpose flour |
| 6 cups | Warm water |
| 2/3 cup | Scallions |
| 1/2 tsp | Fresh coarse ground black pepper |
| 1 – 2 tsp | Salt |
| 1 | Oil (plus extra for brushing) |
Nutritional Information (per serving):
- Calories: 304.7
- Fat Content: 21.4g
- Saturated Fat Content: 1.6g
- Cholesterol Content: 0mg
- Sodium Content: 3.6mg
- Carbohydrate Content: 25.1g
- Fiber Content: 1.3g
- Sugar Content: 0.4g
- Protein Content: 3.5g
Instructions:
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In a large bowl, stir together the whole wheat flour and 1 cup of all-purpose flour until thoroughly combined.
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Drizzle 2 tablespoons of oil over the flour mixture and rub it in with your fingertips until fully incorporated.
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Add 1/3 cup of warm water all at once and work it into the flour mixture using your hand.
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Gradually add more water, a tablespoon at a time, while continuing to mix with your hand until the mixture cleans the sides of the bowl and forms a non-sticky, kneadable dough.
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Gather the dough into a ball and place it on a lightly floured work surface. Pour 1 1/2 teaspoons of oil over the dough and knead it for about 10 minutes until smooth, satiny, and somewhat elastic. Add more all-purpose flour as needed to prevent sticking.
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Transfer the kneaded dough to a clean bowl, cover it with plastic wrap, and let it stand for 30 minutes. (The dough can also be made up to 24 hours in advance; store it tightly wrapped in plastic in the refrigerator, then remove it at least 30 minutes before rolling out.)
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Divide the dough into 4 equal pieces and shape each piece into a smooth ball.
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Working with one ball of dough at a time, roll it out on a lightly floured surface to form a 7-inch round, dusting with all-purpose flour as needed to prevent sticking.
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Brush the round lightly with oil and sprinkle 2 tablespoons of chopped scallion tops, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt (if desired) over the surface.
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Roll the round up jellyroll fashion into a tight cylinder, then coil the cylinder into a snail shape, securing the outside end of the coil by pinching it firmly to the side.
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Roll out the coil on a lightly floured surface to form a 7 to 8-inch round, dusting frequently with all-purpose flour.
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Repeat the rolling and filling process with the remaining balls of dough, placing the scallion-filled rounds on baking sheets in a single layer and keeping them covered with plastic wrap.
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Heat a dry, heavy medium skillet over high heat for 3 minutes. Place one round of dough in the skillet and cook until the underside is lightly spotted with brown, about 2 minutes.
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Flip the round over and cook until the second side is lightly spotted with brown, 1 to 2 minutes.
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Brush the surface of the paratha with oil, then flip it again and brush the second side with oil. Cook the paratha, turning it several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
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Repeat the cooking process with the remaining rounds of dough, stacking and wrapping them in a clean kitchen towel as they are cooked.
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Serve the PIAZ PARATHA (Scallion Bread) immediately for the best taste and texture.
Enjoy this flavorful and aromatic bread as part of your next brunch or mealβit’s sure to be a hit with family and friends! π½οΈπΏ
