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1
Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
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2
Drizzle with 2 tbls.
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3
of the oil; rub oil into flour with fingertips until thoroughly incorporated.
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4
Add 1/3 c.
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5
of the water all at once; work it into the flour mixture, using your hand.
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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.
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7
Gather dough into ball; place on lightly floured work surface.
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8
Clean hands thoroughly, then pour 1 1/2 tsps.
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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.
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10
Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
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11
(Dough can be made up to 24 hours in advance; store, tightly wrapped in plastic, in refrigerator.
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12
Remove from refrigerator at lestt 30 minutes before rolling out.)
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13
Divide dough into 4 equal pieces; shape each piece into a smooth ball.
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14
Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
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15
Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
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16
of the pepper, and 1/4 tsps.
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17
salt, if desired.
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18
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.
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19
Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
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20
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.
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21
Keep covered with plastic wrap.
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22
Heat dry heavy medium skillet over high heat for 3 minutes.
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23
Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
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24
Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
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25
Brush surface of paraha with oil.
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26
Turn; brush second side with oil.
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27
Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
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28
Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
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29
Serve Immediately.
