Parotta

                          Parottas were tried by me a very long time back and then the Parottas were not very soft.I tried even Veechu Parottas and they came out in layers but not soft.

                     Now with the addition of milk, the Parottas are exceptionally soft.I am so
surprised and happy with the soft Parottas made by me, not so soft even in the restaurants.Only the layers are not  formed that much as I do not follow the Veechu Parotta style  as in the road side and the restaurant.




Parottas

To prepare 4 Parottas.

Ingredients :

Maida 1 cup.
Milk    1/4 cup
Salt  1/2 tsp. 
Cooking Soda  1/4 tsp.
Oil or Ghee   2 tsp.
Sugar    1 tsp.

Method :

1. Mix all the dry ingredients well. Add the milk little by little and knead into a dough.
   Add water and the oil or ghee and make a soft and flexible dough.

2. Cover with a damp cloth and set aside for 30 mins.

3. Divide them into 4 balls.

4. Take a ball of dough and press by smearing oil and Maida.Press well and stretch as far
    as possible into a thin round.Again apply oil and flour on it and make pleats as made
    for paper fans and roll it into a small round.Press all the balls like this, make pleats
    and roll them.Those who can follow the Veechu Parotta style can do so.

5. Then take one ball which has been pleated and rolled.Apply oil and press gently.
    If it is pressed with force, the layers may not be formed.

6. Heat the tawa and toast the Parottas. The hot and soft Parottas are ready.