SUPER SOFT SCALLION CHAPATHI
Ingredients:
- Whole wheat flour – 1cup + 2 tblsp (for dusting)
- Scallions – ½ cup (finely chopped)
- Roasted Cumin powder – ½ tsp
- Salt – to taste
- Water – as req
- Olive oil – 1 tsp + 2 tsp (for toasting)
Procedure:
- In a wide mixing bowl, add the wheat flour, roasted cumin powder, salt and finely chopped farm fresh scallions; mix roughly
- Add water little by little until it attains the soft pliable dough texture, add about a tsp of olive oil towards the end and knead well.
- Cover it with a damp cloth/ plastic wrap for about 20 mins
- Heat the chapathi/dosa pan/tawa; take a lemon size ball (one at a time) and dust it with some dry flour and roll it gently (ref pic)
- Transfer the chapathi into the hot pan (the chapathi pan should be really hot)
- Within a few seconds, it will start puff up and flip it gently and cook it until it gets done (ref pic)
- Add few drops of oil if desire
- The super soft, flavorful “SCALLION CHAPATHI” is ready to serve
NOTES/TIP:
- You can simply add room temperature water; no need of hot water especially for this recipe, it will spoil the scallion taste
- For any kind of chapathi, do not give more pressure on the intial stage; add required amount of water and mix well with your fingers; towards the end, give little pressure to the dough and add some oil if desire
- You can substitute scallions with blanched spinach/ fresh methy leaves
