Kerala Parota, Flaky Kerala Paratha

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 1/4 cups Plain flour
  • 1 Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 1 1/4 tbsp Vegetable oil

• Other

  • 4 1/2 tsp Oil for greasing and brushing

Found on tarladalal.com

Description

Ingredients

• 1 1/4 cups plain flour (maida)
• 1/4 tsp baking soda
• 1 tsp sugar
• 1 tbsp oil
• salt to taste
• 1/2 tsp oil for kneading
• 4 1/2 tsp oil for greasing and brushing
• oil for cooking

Directions

• For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using approx. ½ cup of hot water.Cover the dough with a damp muslin cloth and keep it aside for 1 hour.Knead again using ½ tsp of oil till smooth.How to proceedDivide the dough into 6 equal portions.Brush ¼ tsp of oil on a clean, dry surface, place a portion of the dough and roll very thinly from all the sides ( stretch the dough as much as you can).Apply ½ tsp of oil evenly all over the rolled dough using your fingers.Pull one corner of the dough and stretch it to create a fan as shown in the image.Bring all the sides together as shown in the image.Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.Repeat steps 2 to 6 to make 5 more swiss rolls. , cover with a damp muslin cloth and keep it aside for 10 minutes.Roll a portion of the swiss roll into a 150 mm. (6”) diameter circle.Heat a non-stick tava (griddle) and cook the parota, using a little oil, till golden brown spots appear on both the sides.Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the parota.Repeat steps 8 to 10 to make 5 more parotas.Serve immediately.