This post has been in my draft for quite a while now.... may be I feel this is a work in progress kind of thing...Well mostly because I want to try out with few more recipes…
I once bought a packet of frozen parottas, but by the time I thawed it, the whole thing was completely soaked in oil... which is something I dislike.....and thus ended my interest in buying frozen parottas here
I read so many recipes and by the time I started making, these are the list of ingredients that popped into my head....
The proportions of liquid contents and dry contents can be adjusted to become a smooth and moist dough. So here goes my attempt with these ingredients.
Ingredients I used
---------------------- adapted from : here
1. All purpose flour - 2 cups
2. Wheat flour - 1/4 cup
3. Egg - 1 large
4. Milk - 1/2 cup
5. Sugar - 1 tsp
6. Baking powder - a pinch
1. Whisk the egg and milk, add the rest of the ingredients except oil and wheat flour.
2. Slowly add little bit of wheat flour till whole mix becomes a big ball.
3. Now add oil little by little and knead the dough till it become a soft and non sticky dough.(5 min)
4. Cover the dough with a wet cloth and let it rest on a kitchen counter for 1 hour
5. After 1 hour, knead the dough again for 5 more min.
6. Divide the dough into small balls of equal sizes
7. Grease the work area with some oil.
8. Dip the ball in some oil and start flattening it...(fig. 1)
9. Flatten it as thin as possible...it should look transparent, even if it tears its fine...but make sure it is flattened like a thin film (fig.2)
10. Coat the entire flattened surface with oil.(fig. 3)
11. Slowly lift about 1/3rd of one end, stretch it a bit and fold it in a zigzag manner.(fig. 4)
12. Continue like this. Lift, stretch and fold....(fig. 5)
13. Here the oil and the folding help to create layers...
14. Stretch from both ends (fig. 6) and fold it into a round shape where the end get tucked into the center.(fig. 7)
16. Heat a flat pan on medium heat.
17. Roll out each to a round disk of medium thickness.
18. Use only oil to help the rolling process.
19. Cook each parotta with little oil, turning and pressing it frequently, until it is cooked and resembles like the picture below.
20. Keep the cooked porotta in air tight container or casserole. This will help softening the parottas more...
21. Continue the process with all
22. Take 3-4 cooked parottas and smack them with both hands on all sides. This helps to separate the layers.
My verdict : Even though I used oil as less as possible, this came out really soft. This tasted like the parottas I used to eat at home...I will mark this attempt as a success....
Next time I might drop few of the ingredients and try this again...:)
To be continued.......