Special parottas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | + 2 tbflour |
| 1 | cup | Water |
| 2 | tablespoons | Ghee |
| 1 | tablespoon | Oil |
| Salt | ||
| More oil as needed | ||
Directions
Knead the (2 cups) flour, adding enough water and salt, to a smooth dough. Smear ½ teaspoon of oil and keep aside for 30 minutes. Knead the dough again and make 8 small balls. Mix 2 tablespoons of the remaining flour with ghee and 1 tablespoon oil. Roll out each ball thinly and smear the mixture of oil and ghee over two-thirds of each round. Fold the ungreased portion of each round over the greased and again over the remaining greased portion. (huh?) Set it aside for a few minutes and them repeat the process. Repeat the process for the third time, but do not spread any more oil. Keep it covered with a cloth for half an hour or more. Roll it out lightly (without pressing) into thick squares (good luck!) Heat the griddle. Heat the parotta, adding a teaspoon of oil around the sides and turning frequently till both sides are golden and crisp. Press it side to side so that the layers get loose. Serve hot. -----! Note: Serve with any hot curry...