Resting Time (for the dough): 5 hrs + 1 hr
Cooking Time: 1/2 hr
Serves: 2 to 3
Yields: 10 no's
- All purpose flour / Refined flour / Maida - 2 cups + for dusting
- Warm milk - approx 1 cup
- Vegetable oil - 3 tbsp + 1 tsp + 1/4 cup
- Salt - 1.5 tsp (or) as reqd
- Sugar - 1 tbsp
- Rolling pin (to roll out the dough)
- Small brush (to brush oil)
To roll out layered parottas
- Add maida, sugar, salt & three tablespoons of oil in a mixing bowl.
- Mix well to form a crumbled mixture.
- Add warm milk slowly and mix the crumbled flour simultaneously.
- Once there is no left out dry flour, stop adding milk.
- 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.
- Keep ready quarter cup vegetable oil for future use.
- Knead the dough well after 5 hrs of resting time.
- Divide dough in to 10 equal portions & roll them in to smooth balls of even size.
- 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.
- Brush in few drops of oil evenly all over the rolled out dough (only on the side facing you).
- Take a sharp knife & cut the rolled out dough vertically in to very thin strips.
- Pull all the strips together, press them gently & curl in a round fashion.
- Brush few drops of oil on both sides of the curled dough & set aside on a wide plate.
- Make more curled doughs in similar way with rest of the rolled out balls.
- Cover all the curled doughs with a lid / vessel / damp cloth & set aside for an hour.
- 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.
- Heat an iron griddle / tawa on high flame for 2 min.
- Place the parotta on the hot griddle; reduce flame to medium & cook for a min or two until dark spots appear.
- Flip & cook again for about a min or two.
- Make about five parottas in the similar way; stack them up & crush vigorously using both hands until the layers appear visible.
- Take care not to tear the parottas in to pieces while crushing them.
- Transfer contents on to a casserole & repeat procedure to make rest of the parottas.
- Serve them hot with potato kurma or any other gravy of your choice.
- Strictly follow the instructions step by step for best results.
- Use the best quality branded maida flour for best results.