Soft Layered Parotta

பரோட்டா (Soft Layered Parotta)

Soft Layered Parotta is a layered flat bread, popular in southern part of India. This is mostly made from maida flour, it’s a common street food in south India. Parotta is our all time favorite food as well.
My hometown parotta is very special for me and I never tasted that much soft parotta ever in any other place.
I tried 3 to 4 times to achieve best results, finally got the layerings parotta and happy to share with you all.

Ingredients for Soft Layered Parotta

Maida/ All purpose flour – 2 cups
Egg – 1
Milk – 1 tbs
Oil – 1+2 tbs
Sugar – 1 tsp
Water – 1/2 cup
Salt – 1 tsp

Directions

Make dough

Take flour in a big mixing bowl or a work surface.
Make a hole and add sugar, salt and beaten egg.
Mix the flour through then add oil and milk.
Pour water little by little and start kneading.
Knead the dough for 30 minutes as shown in the picture.
Wrap the dough like a ball and touch that; if it feels soft, dough is in perfect texture.
Transfer the dough into a bowl and pour 2 tbs oil over that (to keep the dough moist).
Wrap the dough with damp cloth and let it rest for 2 to 4 hours.

Squeeze the dough in hand to pop the balls out;
Continue to make 8 equal size balls as shown in the picture.
Roll the balls without any cracks.
Place the balls into the same bowl and cover them with damp cloth and let that rest for 30 minutes to 1 hour (Add little oil if needed).

Rolling – Method 1

Take one dough ball and press that with your palm into small round (you may use back of a silver plate to spread easily).
Keep pressing the dough until thin layer.
Carefully take out the spread dough and roll that to round shape like flower.

Rolling – Method 2

Press one dough ball into small round.
Use rolling pin spread the dough into very thin see through layer.
Take out thin layered dough and roll that to round shape.

Rolling – Method 3

Press one dough ball into small round.
After getting the small round shape dough,
Place your left hand’s 4 fingers on top.
Right hand’s 4 fingers under the patti.
Throw the dough until thin layer comes (Restaurant style).
Take out the thin layer and make round.

Cooking

Keep the round shaped dough for 15 minutes.
Take out one rolled round dough and press with your fingers and make small round patti.
Heat a dosa pan and add the patti.
After 30 seconds flip the parotta and apply little oil.
Then flip the parotta again and apply oil.
Cook the parotta until both sides color changes into golden brown.
Place 3 புரோட்டா and crush that all the way using hands as shown in the picture.
Flakky பரோட்டா ready.
Serve that with salna.