KERALA PAROTTA
A Kerala Parotta is a layered flatbread made of maida flour, originating in Tamil Nadu esp in the central region. It’s a popular street food/ Thattukada ( roadside shops) in Southern India and is served with empty salna and other gravies
INGREDIENTS
4cups maida
1tbsp sugar
½ tsp salt
290 ml of water ( 1 ¼ cup)
100ml ghee + refined oil
INSTRUCTIONS
take maida in a bowl and add salt and sugar
Now add ½ cup of room temp water and start to knead the dough
Add remaining water and continue to knead
The dough will be sticky
Now transfer to clean countertop
Dust some flour and knead the dough for at least 15 mins ( rolling motion first and then stretching motion with both hands)
Stretching dough makes the parottas soft and chewy
You will know when your dough is ready when you are able to stretch the dough without breaking it
Grease a container with the prepared ghee and oil mixture
Add dough to it and cover with a moist towel
Cover and rest for at least 1-2 hours
The dough will be very soft
Divide parotta dough into smooth balls ( we can make around 8 balls)
Grease the balls with the ghee and oil mix and cover to prevent them from drying. Leave aside for 30 mins
Let’s roll it out
Apply ghee mix and start to stretch out the dough with your hands
Apply ghee mix generously
Stretch out to a thin rectangle shape
Now dust some maida on it
Take a knife and cut slices 1.5 gms apart
Enjoy with any type of gravies
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