MALABAR PAROTTA

Ingredients:

All purpose flour - 2 cups

Luke warm water - required to make dough

Oil - 1 tbsp

Salt - to taste

Method:

Mix the flour, oil, and salt with little water.Knead well to make smooth dough.

Cover with wet muslin cloth and set aside for 2 hours.Then take the dough, add little more oil and knead well once again.

Now the dough would be like elastic while pulling it.

Divide the dough into 8 - 10 lemon sized balls.

Roll out each ball into very thin flat sheet using a rolling pin. No need to worry about shape and even if it breaks in between.

Then roll/fold from one end to the other to make a lengthy string.(just like saree pleates).

Now roll the pleated dough into a spiral and keep aside.

Repeat doing this with all the dough balls.

Roll out each spiral ball like roti to medium thickness.

Heat a tawa and sear the roti on both sides for 1-2 minutes.

Dot with little oil on both sides in between the process.

Repeat this with all the parathas.

When 3-4 parottas are ready, hold them between hands and beat the hands together(like clapping hands with parottas in between).

This helps to separate the layers in the parotta.

Serve hot with greenpeas potato masala or a dish of your choice.

Serve hot.