Parota or Porata or Porota is a well known layered flat bread in southern India owing to its taste and aroma when its served hot. Even though its a tedious process, people love making it for their loved ones on special occasions. It does not involve much ingredients and with practice you can easily master this Tempting Parotas.

Parota

Ingredients:

All Purpose Flour (Maida) - 1 kg
Egg - 1
Baking soda - 1/4 tspn
Curd or Milk -1/4 cup
Water - 3/4 litre
Sugar - 1 tspn
Salt - As Per Taste
Oil - As needed

Method:


  • Mix the flour, egg, baking soda, sugar and salt together.
  • Then add in water and milk/curd to knead a dough thats neither too soft nor too hard.
  • Leave the dough undisturbed for 10-15 minutes.
  • Now pull out round shaped balls from the prepared dough and coat each of the balls with oil to keep it moist.
  • Now Cover these balls with a wet muslin cloth and leave it undisturbed for another 30-40 minutes.
  • When you remove the cloth later, you will find the balls to be expanded in size somewhat.
  • Now take out a ball,pour a tspn of oil and with the help of your palm spread it out evenly like that of a chapati.
  • With the help of both your hands gently hold it and beat it softly on a even flat surface to make it more thinner and elastic.
  • Once you feel it elastic enough, hold one end together and circle the other end layer by layer. You will get a structure similar to that of a rose as shown below.


  • Leave it aside for 5 minutes. Once you finish this process with all the balls, the first one would by ready to be prepared.
  • Now take,pour a tspn oil and spread it out evenly(not bigger than your palm size).
  • Finally put them on a hot pan or tawa and cook it in low-medium flame so that the inner part gets cooked enough.
  • Pour in oil both sides while cooking to enhance its flavor and taste.
  • When both sides of Parota turn golden in color take them out. 
  • If needed you can pile three or four hot parotas together and beat with both your hands from the sides to get the layers out of them.Its not very necessary but it does give a fluffy feathery look.

  • And there you have the tempting soft layered flat bread to be tasted with any vegetarian or non vegetarian gravy.
Parota
Note:
  • Adding curd/milk helps soften the Parotas.
  • Adding sugar gives it a golden brown tinch after cooking.
  • Kneading is a very important step and make sure its done with care. If the dough is either too soft or hard, it would be very difficult to make it elastic and would tear off into pieces.
  • Do not panic if you find small hole like tears here and there while making it elastic.