Parottas are the southernmost happening tiffin. The flaky layered soft parotta that just melts in your mouth. One of the favorite food in our home. My mom used to make this excellent and tricky flat breads mostly on our birthdays without fail. Most importantly this is my sister’s favorite food, still she ordered parotta as her main course whenever we spent our value times together. My hubby started liking this parotta, but not much. Later on he really started liking very much and wanted me to do very often. Here is the soft-flaky layered parotta recipe. Do try and impress your loved ones.
Ingredien
- Maida/ all-purpose flour – 1 cup
- Salt – 1tsp
- Mild cooking oil – ½ cup + 1 tblsp
- Water – as req
Procedure:
Step 1:
In a wide mixing bowl add a cup of maida and salt mix well.
Step 2:
Later add water little by little until you reach the consistency, at the final stage add a tblsp of olive oil/ mild cooking oil and knead for a while until the dough should reach the non-sticky texture. The dough should be tight.
Step 3:
Divide the dough into equal parts and soak them into the mild-cooking oil for more texture.
Rest for 30 mins or so and take a lemon sized ball and roll it evenly to form a thin circular shape, now lift the one edge of the layer and drop the bottom of the layer and place the rest of the layer around it and finish the edge of the layer over the center and press with your index finger and press the rolled out-parotta evenly with the help of your fingers.
Step 4:
Place it over a pre-heated tawa. Allow it to cook for 2 mins or so and flip it out and let it cook for a min by then spread a tsp of cooking oil over the parotta and within few seconds take off the soft, flaky-layered parotta. (Cook in medium-low flame)
Once the hot parottas take off from the tawa, stack 2-3 parottas and pat the edges to get the flakiness. Serve hot with your favorite subzi.
Special note:
Those who are hesitate to use too much of oil, then you can try this parotta with our layered chapathi procedure. But do try it.
