Ingredients:
All purpose flour/Maida - 2 1/2 cups ( 1/2 cup of flour is for spreading inside the parotta )
Milk - 1/4 cop
Sugar - 1 tsp
Salt - 1tsp
Oil
Water
Method:
I n a big bowl add flour, milk, sugar, salt and 3 tbsp of oil. Mix well and start to make the soft dough by adding water little by little. Smear 1 tsp of oil on the top. Cover the bowl with the lid and let it sit for 2 hours. After 2 hours divide the dough and make the balls out of it and apply oil on the top of each balls, let it sit for 30 minutes. Now time to roll. Add some oil on the kitchen counter top, take one ball and put it in the counter top then roll the dough like very thin layer, and spread 1 tsp of oil on the top and sprinkle 1 tsp of dry flour, fold the dough like a paper fan and roll it like a wheel and keep aside. Make all the dough like the same method. Heat the pan, roll the dough and put it on the pan add 1 tsp of oil cook it with medium flame on both sides. Cook until it gets the brown color. Now take the parotta from the pan and beat with both hands, now we can see the layers. Serve the parotta with chicken salna or any other vegetarian curry.
All purpose flour/Maida - 2 1/2 cups ( 1/2 cup of flour is for spreading inside the parotta )
Milk - 1/4 cop
Sugar - 1 tsp
Salt - 1tsp
Oil
Water
Method:
I n a big bowl add flour, milk, sugar, salt and 3 tbsp of oil. Mix well and start to make the soft dough by adding water little by little. Smear 1 tsp of oil on the top. Cover the bowl with the lid and let it sit for 2 hours. After 2 hours divide the dough and make the balls out of it and apply oil on the top of each balls, let it sit for 30 minutes. Now time to roll. Add some oil on the kitchen counter top, take one ball and put it in the counter top then roll the dough like very thin layer, and spread 1 tsp of oil on the top and sprinkle 1 tsp of dry flour, fold the dough like a paper fan and roll it like a wheel and keep aside. Make all the dough like the same method. Heat the pan, roll the dough and put it on the pan add 1 tsp of oil cook it with medium flame on both sides. Cook until it gets the brown color. Now take the parotta from the pan and beat with both hands, now we can see the layers. Serve the parotta with chicken salna or any other vegetarian curry.
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