Parotta is nothing but layered all purpose flour flat bread, which is very famous in south india, Malaysia and Srilanka. But the preparation method may slightly differs in each region. We usually make parotta for Ramzan, Bakhrid and other festive occasions. Many people may find it harder to make it in home. But the right recipe and practice makes you the master in it. Though my mom used to make parotta regularly, i showed interest only in eating but not learning the recipe.. But after marriage, i learned this recipe from my mother-in-law, who often makes parotta. Today i served this spongy parotta with country chicken curry.. It also tastes excellent when served with salna or any non-veg curry..

Try this recipe and post your feedback..

INGREDIENTS:

1 kg Maida / All purpose flour

3 Eggs

¼ cup Milk

1 tablespoon Sugar

1 teaspoon Baking soda

Salt, required

½ cup Oil

INSTRUCTIONS:

In a wide bowl, take eggs, sugar and milk. Beat it slightly using hand.

Then add in maida, salt and baking soda. Knead the flour by adding water little by little. Continue kneading until you get soft dough. It may takes upto 30 minutes.

Pinch out into equal sized balls with your fist. Take the balls  in a wide bowl and add 1/2 cup of oil to that. Mix well and allow the balls to soak in oil for atleast 4 to 5 hours.

Roll out each balls into thick chappathi size and apply oil over it.

In a clean, smooth surface like wooden table or marble stone, apply oil.. Now take one rolled dough, hold the lower part and throw the upper part on the smooth surface. Repeat the procedure for 4 to 5 times until you get very thin sheet.

Spread little oil on it and pleat lengthwise from one end to other.

Swirl the pleated dough around as a ball.. Cover it with wet cloth and allow it to rest for another one hour.

Heat a non-stick pan on medium flame. Take a rolled ball and flatten it using your palm. Place it on greased, hot pan and cook it until you get slightly golden brown on both sides. Before turning to other side, apply little oil.

Once done, beat the parotta like keep it in the center of your both palms and fastly compress from the sides. Do it when the parotta is still hot. It helps to release the air and makes the parotta very soft.

Serve hot with salna or curry.