Parotta

Ingredients:
Maida - 4 cup
Salt - 1 tsp
Water - 1 cup (approx)
Oil - 1 ¼ cup + 5 tsp

Method:

Stage 1 - Dough Making

1. Mix maida, salt, 5 tsp of oil and water. Knead to make a soft dough.

2. Let it stay closed for 30 minutes.

3. On a clean kitchen counter, press the dough and knead it by slowly adding oil (1/4 cup) little by little.

4. Repeat until the dough becomes very soft.

5. Beat the dough using a rolling pin.

6. Make ten equal portions and cover it with damp cloth.

Stage 2 - Stretching

1. Take one portion and apply oil (about a tsp) and stretch it to paper thin size.

2. Its ok even if it tears in some parts.

3. Can stretch using your hands or use the rolling pin.

Stage 3 - Shaping

1. Again apply little oil on the stretched dough.

2. Using both hands, start making folds and gather it from one side to another.

3. Stretch it lengthwise by tapping it faster couple of times.

4. Roll both the ends towards inner part and place one half on the other and press it with the center of your palm.

5. Repeat for each portion and store them back under the damp cloth.

Stage 4 - Toasting

1. On medium high flame, heat a pan while making the last parotta stretch.

2. Take one portion of the shaped dough and stretch one side of the dough lenthwise and widthwise slightly.

3. The other side should be the firm on the bottom. Hence do not flip and stretch on both sides.

4. Transfer it straight to the pan and let cook for few minutes.

5. Flip on the other side and add tsp of oil, you will see it becoming fluffy.

6. Flip one more time and then put it back on the counter.

7. Using both hands, beat it to seperate the layers.

8. Serve hot with the dish of your choice.

PS:

Can make Kothu Muttai parotta and Muttai parotta with this basic recipe.