Parotta is a layered flat bread made of flour/maida. It is available as a street food and in restaurants across Karnataka, kerala, tamilnadu. It is usually eaten with vegetarian kurma or chicken.
INGREDIENTS
- Maida/flour 2 teacup
- Water 3/4 -1 teacup
- Sugar 1 tsp
- Salt to taste
- Olive/refined oil 1/2 tea cup
METHOD
In a large vessel add maida, sugar and salt and mix it well. Add little water at a time and make a soft dough. Add a tbsp of oil and knead it well for another 5 minutes.
Cover the dough and rest it for 1-2 hours. Divide the dough into six balls.
Grease your work surface with oil. Grease each ball with oil. With the help of a rolling pin spread the ball into very thin sheet.
The shape and tears doesn’t matter. Now lift the ends and make it into pleats.
Once it is pleated roll one end towards the other end and tuck the end. Repeat the same with the other balls.
Let it rest for 10-15 minutes. Add oil and roll them out into thick parotta.
Heat a flat frying pan. On medium heat place a parotta on the pan, drizzle oil on both sides and cook till it becomes golden brown. Repeat the same.
Now place all parotta together on your work surface and using both your hands crush them together.
Serve it hot with non veg / veg kurma.