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. ---------------------------------------------------------------------------
Nutrition
Ingredients
