Soft Parotta Recipe

Paratha is usually called as parotta where I grew up. Its near to virudhunagar, where yennai parotta (Deep fried paratha) is famous. At my place, soft parotta serves with veg or non veg salna, it will be so nice to have  on a rainy day. The Parottta they make is entirely different there are so many methods in doing that,they will just throw the dough in air to make it thin, at home I am not practiced like that. This recipe is my own version of create shortcut of parotta flakes.

Ingredients

• All Purpose Flour / Maida - 1 cup
• Wheat Flour - 1 cup
• Sugar - 2 tsp
• Oil - 2 tbsp
• Curd - 1 tbsp
• Warm Milk - ½ cup
• Warm Water as needed
• Salt as per taste

To make dough

1. Take wheat flour and all purpose flour in a wide mixing bowl.
2. Add salt, curd, warm milk, water and oil.
3. Add water and start mixing the flour.
4. Initially the dough may look and feel sticky. Add few drops of oil and knead the dough well.
5. Let the dough rest for 1 - 2 hrs.
6. After 2 hrs, you feel the dough but raised due to curd and salt. It acts together like yeast.

 To make parotta

• Take a small portion of dough, roll it thin. Apply oil over it.
• Cut it into thin strips. Gather it together and roll it. Spread it evenly.
• Roll it to 5 to 6 inch circle.
• Roll more parotta before fry it on dosa pan.
• Gently put parotta on hot pan.
• Flip and fry for a minute, and brush some oil on second side too.
• Fry on both sides and serve hot. 

Take wheat flour and all purpose flour in a wide mixing bowl.

Add salt, curd, warm milk, water and oil.

Knead the dough well

Apply some oil over it and leave for 2 hrs

Roll it

Roll to thin circle

Cut into stripes

Take it together and start rolling

Roll perfectly

Roll it

Cook on both sides

Cook on both sides

Ready to serve.