KERALA PAROTTA

The making of Kerala parotta is time consuming so I make them prior and store in my freezer in air tight packets.

INGREDIENTS TO MAKE PAROTTA:

• 2 cups flour (maida)
• 1 cup milk
• 1/4 tsp yeast
• 1 tsp sugar 
• salt as per req
• oil
• water

METHOD:

1. In a glass of luke warm water add sugar and the yeast and allow to ferment for 20 mins.
2. Make a well in the centre of flour and pour the yeast mix.
3. Rub the flour and yeast mix together.
4. Now add the milk little by little and make a dough as for chappathi/ roti.
5. If milk is not sufficient you can add some water too.
6. Pour 2 tbsp oil and keep smoothening the dough mixing it thoroughly.
7. Cover with a  muslin or wet towel and keep aside in a warm place for 1 hour.
8. Pour 1 tbsp oil and mix again.
9. Make medium size balls and flatten them on the board to make as large roti's as possible.
10. Now roll them like a fan and twirl imside to make  a rose.
11. Make all the dough in the same way and rub some oil on top and cover with a muslin cloth and keep for 1/2 hour.
12. Now flatten the rose balls into thick roti's not pressing hard and place on a tawa.
13. When one side is done flip over and pour a tsp of oil.
14. Now flip onto the other side as the oil side goes down.now pour some oil on the top side and flip again.
15. Now both sides have oil and when done and slightly crisp remove onto a plate.
16. Clap your hands onto the sides of the parotta from all four sides to make it compressed and fluffy.
17. Now you will see the layers of parotta standing out.