Kerala Parotta / layered Bread
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • All purpose flour / Maida – 2 cups
  • Baking soda - ¼ tsp
  • Hot water – ½ cup
  • Milk – ½ cup
  • Sugar – 2 tsp
  • Salt – 1 tsp
  • Oil
Instructions
  1. In a bowl or a clean surface, add all-purpose flour, salt, baking soda and sugar and mix well. Make a well in the middle and slowly add the water and milk and make soft dough. Add a tbsp. of oil and mix into the dough.
  2. Cover the dough with a lid or a damp cloth and allow to rest for fifteen minutes.
  3. Apply some oil in your hand and also grease your work surface with oil and pinch dough to make smooth round tennis sized balls. Rest it again for ten minutes covered.
  4. Take each ball and roll it thin. Thin here means it should be so thin that it’s almost transparent. You can also use palms and fingers to stretch out into a thin sheet. Shape is not important here. Even if there are very few tears its fine at this step. (as you work with each portion of dough, be sure to keep the rest covered so it doesn’t dry out)
  5. Slowly lift up one end of the sheet using fingers. And make pleats (like saree) moving towards the other end. (It’s like folding each fold on another).
  6. When this step is done, hold one end of the long strip and roll it towards the other end to create spiral balls something like a rosette. Roll the other ones similar way and grease them and cover it again for ten minutes.
  7. On a greased surface, place each spiral balls and roll into a thick parotta. Grease them again.
  8. Heat a non-stick pan on medium-high heat. When the pan is hot, place the thick parotta on the pan and cook on both sides till golden brown. You can drizzle oil as you roast them on the hot pan.
  9. Prepare other parottas similar way. Now arrange all parottas placing each one on top of another on the work surface. Now using both your hands, crush them together similar to clapping action and pull back. This helps to open up the layers of the parotta.
  10. Serve it hot with nice gravy.
Notes
1. Allow to rest for at least ten minutes at each stage of the parotta making process.
2. Crushing clapping process of the parottas after taking off from the hot stove is the essential step. But be careful.
3. You can add egg to the flour which will make the parottas even more rich and soft. But I wanted to do eggless.
4. You can use one cup of all-purpose flour and one cup wheat flour also.
Recipe by Relish The Bite at https://www.relishthebite.com/kerala-parotta-layered-bread/