Ginger Scallion Paratha
Soft, tender and ultra layered paratha style flatbread layered with ginger scallion sauce, Hainanese style.
Servings: 1 flatbread
Ingredients
Ginger Scallion Oil
- 10 g scallions minced
- 10 g ginger minced
- 30 g oil
- 1/4 tsp salt
Dough
- 75 g flour
- 15 g ginger scallion oil
- 50 g hot water
Sourdough Version: Dough
- 60 g flour
- 15 g ginger scallion oil
- 30 g sourdough discard
- 35 g hot water
Instructions
Make the scallion ginger oil
- Mince scallions and very finely mince ginger and place it bowl that can width stand heat (ex: ceramic). Add salt.
- In a small skillet or sauce pan, heat up oil until it is hot and just about to smoke. Very carefully pour the hot oil into the bowl with with the ginger and scallion. The oil will bubble and sizzle when it make contact. Stir the mixture and set aside.
Make the dough
- Combine together flour, ginger scallion oil and sourdough discard. Mix until a coarse crumbly mixture forms. Slowly pour in hot water, mixing to incorporate. You should have a pretty wet dough. Cover and let rest for 1 hour.
- Spoon some ginger and scallion oil onto your work surface and oil your hands. Transfer the rested dough to your work surface. Press down on the dough to flatten and then stretch the dough out into a thin sheet. It is okay if the dough starts breaking on some part. Add a tablespoon of some scallion ginger oil on top and rub it in.
- Take the dough from one end and roll it up. Then spiral the dough and tuck the end underneath. Using your fingers, flatten and stretch out the dough into a disk about 1/4" thick or thinner, depending on your preference.
- Lightly oil and heat up a non-stick skillet on high heat. Once hot, transfer the dough to the skillet and cook until the bottom has browned and the top starts to set. Flip and cook the other side. Transfer to a cutting board or plate and while it paratha is still hot, using a kitchen towel or two spatulas, squish the dough together to form layers-- like fluffing a pillow. Eat as is or dipped in any saucy foods.
