Wheat Parotta

     My kids like parattos so much. Whenever we go to hotel they used to order that. Initially I tried to make parattos in home itself. But I find it difficult to make parattos exactly in the same way as in hotels and that too with layers. Mainly I never use dalda and never like to use more oil unless it is very necessary. I always expect food made in home should be healthy. I have learned to make layered parattos as in hotels by studying various methods in books and net. I tried different different methods. Atlast I learned to make perfect parattos. Then only I thought maida is not good for health. Why can't try to make parottas in wheat flour. I tried it last Sunday morning. It came so perfect, soft and tasty. Hence I have presented that recipe here.

Ingredients:

Wheat flour - 2 cups

All purpose white flour , Maida - 1 cup ( if more health conscious, can add in 3:1 ratio too)

Milk - as needed

Salt, oil as needed

Method

      In a broad bowl add wheat, maida, salt and two tsp of oil and mix well, then add milk little by little and knead the dough well till it becomes little soft. Constant kneading of dough will make it soft.

 Then make big balls out of the dough and keep aside. Then flatten the dough well with a rolling pin and dusting with flour. It should be flatten all over the rolling stand. ( since I am in hurry in going to a function, I have not time to take photo of every step, sure next time when I prepare parottas, will take more snaps and insert it here). Then spread 1tsp of oil on the top of rolled parotta either with hand or brush. Then remove the rolled parotta put that oil portion over the flour, so that flour sticked all over the oil. sprinkle more flour if needed. Then fold the parattos from one corner like fleets of saree. After completing the fleets, roll it as in the picture.

Like this roll all the balls. Keep it in a plate or bowl, cover it with wet cloth and place a lid over the cloth. Keep this for half an hour or one hour.

After half an hour, roll this in to disc using rolling pin. Don't till into so thin. You won't get layered parottas if you did so. Hence roll it little thick either by using oil or flour.

The heat a tawa, put the rolled the disc in the tawa, add 1/2 tsp of oil, turn it and allow to cook. Take it out of the tawa. When u make two to three parattos like this, put them in between your palms and press it like clapping hands or otherwise squeeze it in one hand, so that we get layered and soft parattos..

Serve hot with Kuruma or chenna or any gravy.

In this parttos I didn't use much oil or ghee or egg as in hotels, but due to method of preparation I got layered and tasty wheat parottos.

If u need real parottas as in hotels, replace wheat flour fully with maida and use more oil while kneading the dough, spreading and heating. You will get crispy tasty parottas.