Piaz Paratha Scallion Bread Recipes

SCALLION BREAD

Steps:

• Sift 2 cups of flour with the baking powder. Stir in the cold water and knead until smooth; let rest.
• Combine remaining flour with 2 teaspoons of salt. Stir in boiling water; mix well. The dough will be very sticky. Knead the hot dough together with the cold dough until smooth. Oil a glass bowl with 1 teaspoon of sesame oil. Put dough in bowl; cover and let rest 2 hours.
• To form the breads, knead the dough 3 to 4 minutes. Divide into 6 parts. Roll each part into a flat circle 7 to 8 inches in diameter. Brush the top of each circle with 1/2 teaspoon sesame oil. Sprinkle each circle with salt and scallions. Roll up each circle into a cylinder, pinching the ends closed. With the palms of your hands, roll each cyclinder until it is about 12 inches long. Coil each cylinder like a snake and let it rest. Roll all the coils into 7-inch circles with a rolling pin.
• Heat a thin layer of peanut oil in a large skillet. Fry each circle 8 to 10 minutes, turning midway, until each side is golden and the breads are slightly puffy. Transfer to a heated platter and keep warm until all the bread is cooked. Serve hot, cut into wedges.

SCALLION PIZZA DOUGH PANCAKE RECIPE BY TASTY

Steps:

• Brush pizza dough with sesame oil. Liberally spread scallions. Salt and white pepper the pizza dough.
• Cut pizza dough into 6 x 10 inch (15 x 25 cm) pieces. Roll and coil. Rest covered with a damp towel for an hour.
• After an hour, flatten each coil of dough, roll out as flat as possible. Fry on medium heat until both sides are golden brown (5 minutes). Then cut into quarters.
• Mix the ingredients for the dipping sauce into a small bowl. Serve.
• Enjoy!

PIAZ PARATHA (SCALLION BREAD)

Steps:

• Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
• Drizzle with 2 tbls.
• of the oil; rub oil into flour with fingertips until thoroughly incorporated.
• Add 1/3 c.
• of the water all at once; work it into the flour mixture, using your hand.
• 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.
• Gather dough into ball; place on lightly floured work surface.
• Clean hands thoroughly, then pour 1 1/2 tsps.
• 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.
• Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
• (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.
• Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
• Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
• of the pepper, and 1/4 tsps.
• salt, if desired.
• 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.
• Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
• 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.
• Keep covered with plastic wrap.
• Heat dry heavy medium skillet over high heat for 3 minutes.
• Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
• Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
• Brush surface of paraha with oil.
• Turn; brush second side with oil.
• Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
• Serve Immediately.