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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
purpose flour	1	cup	unbleached	-	-	-	-
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
water	2/3	cup		0.0	0.0	0.0	0.0
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095
black pepper	1 -2	teaspoon	coarse ground	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.