Parotta

Parotta, layered flat bread of Southern India which is relished with Kurma. Its different from Paratha served in north-India which is made from Wheat.  Parottas are made from Maida/All-purpose flour, by mixing and beating the ingredients together to make it soft and rolling it to form thin layers. 

Makes: 8 Serves: 4

Ingredients:

• Maida - 4 cups
• Egg - 1 (optional)
• Sugar - 1 tsp
• Water
• Oil
• Salt

Method:

 

1. Mix Maida, egg, sugar, required water and salt
2. Knead it to a smooth dough and beat dough with hands for 15 mins
3. Divide it into equal size balls, roll it smooth with hands and apply oil on it
4. Cover it and allow it to set for 3 to 4 hrs to make soft parotta
5. Roll the dough as thin as you can to round shape
6. Stretch it thin with your hands without tearing it
7. Start folding it like a paper fan and stretch it vertically
8. Roll it spirally from one end and seal the other end
9. Apply oil if needed and roll spiral shaped dough to 6 inch diameter
10. Repeat it for remaining dough
11. Heat flat pan or tawa and cook the parotta for a min, flip it and cook other side
12. Slightly tap parotta with both hands to get fluffy parotta with layers
13. Serve hot with Kurma