South Indian Parotta

Ingredients (7)

• plain flour500 g
• milk50 ml
• water250 ml
• salt0.5 tbsp
• sugar0.25 tbsp
• groundnut oil3 tbsp
• groundnut oil

Method

1. 1

   In a large mixing bowl, combine the plain flour, salt and sugar.

2. 2

   Add the milk and mix well.

3. 3

   Gradually add the water and knead into a soft, slightly sticky dough.

4. 4

   Add 3 tablespoons of groundnut oil and continue kneading for 10–15 minutes until the dough becomes smooth, soft and elastic.

5. 5

   Cover the dough with oil, place it in a bowl, cover with a damp cloth or cling film and allow it to rest for at least 3 hours (or overnight in the refrigerator for best results).

6. 6

   Divide the dough into 10–12 equal balls.

7. 7

   Coat each ball lightly with oil and rest for another 15–20 minutes.

8. 8

   Grease the work surface generously with oil.

9. 9

   Stretch each dough ball into a very thin, almost transparent sheet.

10. 10

    Drizzle a little oil over the surface.

11. 11

    Fold the sheet like a fan (accordion style) into long pleats.

12. 12

    Roll the pleated strip into a spiral (coil), tucking the end underneath.

13. 13

    Rest the coils for another 10–15 minutes.

14. 14

    Gently flatten each coil and roll lightly into a circle about 15–18 cm (6–7 inches) wide.

15. 15

    Heat a tawa over medium heat.

16. 16

    Cook each parotta until light golden on one side.

17. 17

    Flip and drizzle a little groundnut oil around the edges.

18. 18

    Cook both sides until golden brown with crisp spots.

19. 19

    Remove from the tawa.

20. 20

    While still hot, gently clap the parotta between your palms or crush it lightly from the sides to separate the layers.