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
• Salt, to taste

For brushing

• Milk, ¼ cup

Instructions

• 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.
• Preheat oven to 180 C
• 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
• 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