Piaz Paratha Scallion Bread

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An old recipe gleaned from the pages of cuisine magazine (oct 83)...probably no longer available, make good stuff maynard

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Steps

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Stir chapati flour and 1 cup all-purpose flour together in large bowl until thoroughly combined.

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Drizzle with 2 tbls.

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Of the oil.

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Rub oil into flour with finger.

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Add 1 / 3 c.

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Of the water all at once.

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Work it into the flour mixture , using your hand.

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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.

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Gather dough into ball.

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Place on lightly floured work surface.

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Clean hands thoroughly , then pour 1 1 / 2 tsps.

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Oil over dough and knead about 10 minutes , dusting with ap flour as necessary to prevent dough from sticking to surface.

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The dough should be smooth , satiny , and somewhat elastic.

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Remove to a clean bowl.

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Let stand , covered with plastic wrap , 30 minutes.

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Divide dough into 4 equal pieces.

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Shape each piece into a smooth ball.

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Keeping remaining balls of dough covered , roll one ball out on lightly floured surface to 7-inch round , dusting with ap flour as.

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Ingredients

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chapati flour, unbleached all-purpose flour, light vegetable oil, warm water, scallion, fresh coarse ground black pepper, salt