Afghani Fateer Pyaazi

Prep Time: 30 mins | Cook time: 15 mins | Total time: 45 mins

Course: Snacks | Servings: 4

Difficulty level: Easy

Ingredients:

For the dough

• 3 cups refined wheat flour (maida) + 1-2 tbsp, for dusting
• 1 tsp yeast
• 1 tsp salt
• Warm water for kneading, as required
• ½ tbsp refined oil

For the filling

• ½ cup melted butter
• 1 large onion, peeled and thinly sliced
• 1 cup chopped coriander
• 1 tbsp chilli flakes or finely chopped green chillies
• Salt, to taste

For brushing

• Milk, ¼ cup

Instructions

Dough preparation

• In a large bowl, add the flour, yeast and salt. Mix.
• With warm water, knead dough. Coat with refined oil
• Cover bowl with Clingwrap and keep in a warm place for 20 minutes to allow the yeast to activate and make the dough rise
• Punch dough down to release the excess carbon dioxide. Reform the dough into a ball by folding its edges downward towards its center
• Divide dough into 8 portions using a knife or dough scraper. Form each portion into a ball. Cover with moist cloth.
  

Making the bread

• On a flat surface, sprinkle dry flour. Roll out the dough until it is very thin and almost translucent
• Liberally brush the rolled dough surface with melted butter
• Spread one eighth of the sliced onion and coriander evenly over the rolled dough surface
• Sprinkle salt to taste and chilli flakes / green chillies
• Starting at one end, start folding the dough to make a roll (as though rolling a carpet), enclosing the filling inside.
• Form the roll into a spiral. Flatten the spiral with your hands lightly into a flour disc shape
• Cover with moist cloth and set aside for 10 minutes to rest
• Repeat the process with the other dough portions

Baking the bread

• If using an oven to bake, preheat oven to 180 C
• Place the rested flour disc on a flat surface. Using your fingers, press down to flatten and expand the disc into a paratha shape, about 8 inches in diameter
• Brush surface of the paratha with milk
• Place the rolled paratha on a baking tray or in the basket of an airfryer.
• Bake in oven at 180 C for 12-15 minutes, or until golden brown. If using airfryer, adjust baking time downward to 8-10 minutes, checking periodically

Serving options

• Serve with Shakshuka as a hearty breakfast option
• For lunch / dinner, goes well with a Dal Bukhara or a rich paneer gravy
• As an anytime snack, serve with a yogurt-based dip
• Enjoy as-is with a steaming hot cup of chai