Rest Time: 3 hours
Cook Time: 3-4 minutes per Parotta
Makes : 10 Parottas
All Purpose flour/Maida: 3 cups
Warm milk : 250 ml
Oil : 2 tbsp + 2 tbsp
Sugar : 1 tsp
Baking powder: 1/2 tsp
Salt to taste
To make a paste:
Maida : 1/2 cup
Oil : 1/2 cup
Mix all the ingredients except for the paste and kneed thoroughly for 5 minutes. Cover with a damp cloth and let it rest for at least 2.5 hours.
(If you are living in a cold place like me, turn on the oven light and keep the dough inside the oven for best results)
Take the dough out, kneed again. Give some good punches and make medium sized balls.
Roll one ball at a time into a very thin layer where you can see through with the help of flour for dusting if needed.
Now make the paste and gently drizzle the paste over your dough layer.
Start pleating them from one side and finish pleating. Hold it on one side and roll into a ball again keeping the pleats. (Look at the picture)
Finish all your dough balls and put 2tbsp oil over them. You can rest it for 30 minutes if you have time or you can start cooking within 5 minutes.
Take a dough ball and roll into a thick Parotta.
Heat a tava and fry it on both sides. No extra oil is needed.
Your fluffy Parotta is ready to eat.
Serve hot with gravy or salna.