Parotta

Ingredients

• All purpose flour (Maida) - 2 cups
• Salt - as needed
• Warm Water - 1/2 cup
• oil - 1/2 cup

Method

1. Mix the all purpose flour, salt and warm water and Knead to form dough. Cover the dough with a wet kitchen towel and let it rest for 1/2 - 1 hour.
2. Knead the dough again adding 2-3 tblsp of oil little at a time. Continue kneading the dough for 10-15 minutes till you get a soft and elastic dough. You can use the dough attachment of your grinder or a kitchen aid to make this task easier.

Divide the dough into small balls - 5-6 balls and leave it under the moist towel.

Take a dough ball and roll it out into a very thin layer as thin as possible. The dough may bounce back as you roll. Use oil for easily rolling out the dough(Do not use flour). You should be able to see the rolling surface through the stretched rolled out dough.

2. Apply a layer of oil all over the rolled out dough. Beginning with one side, fold it over and under alternatively just like making a paper fan or saree pleats.
3. Tap this folded dough on the rolling surface holding both ends with your hands. This will expand and stretch the dough lengthwise.

Now roll it from both ends towards the center. When it meets in the center, place one side of roll on top of the other.

Repeat the process for every dough ball and place it under the moist kitchen towe

1. In the meantime, heat a tava on medium high flame.
2. Now roll out each of the above pleated and rolled dough and roll it again using a rolling pin
3. Fry these on the tava with enough oil till you see brown spots on both sides.
4. Once all the parottas are done, line up the parottas one above the other. Beat it with both of your hands on the sides when it is still hot to separate the layers.

Serving Suggestions

• Serve hot with chicken kurma, veg kurma, chalna, mutton curry, beef curry or spicy chicken curry.
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