Parota

Ingrediants:

• 1kg Maida/All Purpose Flour.



• 1 egg



• 1/4 cup oil



• Sugar - 1tsp



• 1/4 cup milk



• 1/4 cup ghee

Method of preparation:

• Knead to a smooth dough by ghee,oil and if required water.



• Keep covered for three hours.



• Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi.



• we can fold the chappathi like saree pleats and then make it into a ball again.



• Spread ½ to 1sp oil on the ball and keep them covered for some time.



• Then pat the ball gently on top and flatten into thick parottas using the hands or roti maker.



• Heat the tawa and cook the parotta on both sides.



• After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.