WHEAT PAROTTA

Parotta, the favorite, unhealthy, bread of Kerla !!!!


Mainly, Maida and oil make parotta unhealthy.  that's why we used Wheat flour instead of maida to preapre this!!  Of course,  we have to compromise for the taste to a certain extend....but still it is as good as Chapatti.


Ingredients:


2 cup Wheat Flour

1 tspSalt

1/2 cupWater (approx)

2 tspOil (for dough making)
1/4 cupOil (for Kneading)

1/4 cupOil (for shapping)

Mix wheat flour,  salt, 2tsp of oil and water. Knead to make a soft dough, like how we make for chappattis and puris. Put it in a bowl and close it with a plate, let it stay for 30 minutes.Now press the dough and knead it by slowly adding oil (1/4 cup) little by little. Repeat the process until the dough becomes very soft (20 minutes approx). Now make equal portions  and put them under a damp cloth or kitchen towel, this helps it from becoming dry.Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back!!  and stretch it to paper thin size. It might tear in some areas… thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier.  Keep a pan hot and ready while you do the last stretch. Flame should be on meduim high throughout the frying process. Now take one portion of the shaped dough and slightly roll it lenthwise and widthwise with a rolling pin, just one side only. The other side should be the firm on the bottom do not flip while doing this. Transfer it straight to the pan and let cook for few minutes, now flip on the other side and you will see it becoming fluffy, flip one more time. Repeat the whole process for each parotta and store them back under the damp towel. 

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