Kerala Parotta - Eggless

Makes : 8-10 small sized parotta

Ingredients :

All purpose flour -  2 cups
Luke warm water as required
Oil  -  1 tbsp
Salt to taste

Method :

In a bowl mix all the ingredients  and knead  by adding water little by little, like how we make chappathi dough. Knead the dough well for about  10-minutes  and cover it with a wet towel, keep it aside for 1 hour.
 

Divide the dough into balls . Cover the balls in a  wet cloth so that it won't get dry. Take a portion and apply some oil on it and roll the ball as thin as possible  apply a little more oil over the rolled dough. While spreading the dough use enough oil on the surface, so that it wont stick together when you folds.

Hold the two ends of the dough straight and make pleates layers on the rolled dough starting from one end.

Holding at one end of the layered dough ,rotate it round and keep aside,again cover with wet towel.

Place the folded dough  to rest, use your hand to spread it. Parotta should be a medium thick round.

Heat a nonstick pan on medium heat, pour a spoon oil and fry the parotta turning frequently, until speckled brown and firm.

Keep the cooked porotta in a air tight container.

When 2- 4 parottas are done, place them in a flat surface and tap from the both sides (like how you clap with your hands). This is to help the layers to separate.  Do not beat them soo hard, this tapping has to be done when the parotta is hot if not it will break.

Yummy kerela Parotta is ready serve

 Latha