Layered Parotta - Kerala Style

Prep Time: 10 min
Resting Time (for the dough): 5 hrs + 1 hr
Cooking Time: 1/2 hr
Serves: 2 to 3
Yields: 10 no's

Ingredients

1. All purpose flour / Refined flour / Maida - 2 cups + for dusting
2. Warm milk - approx 1 cup
3. Vegetable oil - 3 tbsp + 1 tsp + 1/4 cup
4. Salt - 1.5 tsp (or) as reqd
5. Sugar - 1 tbsp

All you need

1. Rolling pin (to roll out the dough)
2. Small brush (to brush oil)

Method
To roll out layered parottas

1. Add maida, sugar, salt & three tablespoons of oil in a mixing bowl.
2. Mix well to form a crumbled mixture.
3. Add warm milk slowly and mix the crumbled flour simultaneously.
4. Once there is no left out dry flour, stop adding milk.
5. Knead the dough well, apply a teaspoon of oil all over the dough, cover it with a lid / vessel & leave it undisturbed for about 5 whole hours.
6. Keep ready quarter cup vegetable oil for future use.
7. Knead the dough well after 5 hrs of resting time.
8. Divide dough in to 10 equal portions & roll them in to smooth balls of even size.
9. Roll out a single dough ball on a flat, smooth surface, dusting with required amount of dry flour, in to a large, thin sized chapathi.
10. Brush in few drops of oil evenly all over the rolled out dough (only on the side facing you).
11. Take a sharp knife & cut the rolled out dough vertically in to very thin strips.
12. Pull all the strips together, press them gently & curl in a round fashion.
13. Brush few drops of oil on both sides of the curled dough & set aside on a wide plate.
14. Make more curled doughs in similar way with rest of the rolled out balls.
15. Cover all the curled doughs with a lid / vessel / damp cloth & set aside for an hour.
16. After an hour of resting time, roll out the curled dough in to small, thick sized parottas; do not use dry flour to dust at this stage.

To cook parottas

1. Heat an iron griddle / tawa on high flame for 2 min.
2. Place the parotta on the hot griddle; reduce flame to medium & cook for a min or two until dark spots appear.
3. Flip & cook again for about a min or two.
4. Make about five parottas in the similar way; stack them up & crush vigorously using both hands until the layers appear visible.
5. Take care not to tear the parottas in to pieces while crushing them.
6. Transfer contents on to a casserole & repeat procedure to make rest of the parottas.
7. Serve them hot with potato kurma or any other gravy of your choice.

NOTE

• Strictly follow the instructions step by step for best results.
• Use the best quality branded maida flour for best results.