Parotta

We used to buy frozen parotta's once in a while pre-pandemic. I just had to heat it on the tava. There used to be varieties too..with aaloo, methi, to name a few. So I thought I would attempt to make the plain parotta's from scratch and it did turn out good, albeit a bit hard because I skipped on the butter.

You need..

All-purpose flour - 2 cups

Semolina (rava) - 1 heaped Tbsp

Pink rock salt, crushed - 1/2 tsp

Olive oil - for brushing

Water

Combine flours and salt. Add water slowly, while at the same time kneading to make a smooth dough (not too sticky or too dry). Keep covered for 20 minutes. Divide the dough into eight equal sized balls. Immerse each ball in little oil and keep covered for an hour. 

Brush oil on the back of a steel plate. Using a rolling pin, roll the ball of dough into a thin sheet covering the plate. Brush oil. Hold one end of the sheet and slowly pull together. Then spiral into a flower like shape like below.

Brush oil on the plate and press on the flower shaped dough with the heel of your palm to flatten it out. Heat a saucepan, brush oil and place the flattened dough. Cook till both sides are lightly browned. Repeat for all the eight balls of dough.

 Once the cooked parotta's have cooled, fluff them up by beating them together on the sides with your hands.

We had our parottas's with potato and chicken curry.