Salem Parotta

Ingredients

1. Maida                2 cups
2. Oil                      2 tsp + 2 tbsp
3. Salt                    1/2 tsp
4. Water                 1/2 cup

METHOD

• Prepare dough adding maida, 2 tsp oil, salt, and water.
• Knead the dough for 5 minutes or until smooth                               
• Close a lid and let the dough sit for 1 hour.
• Again knead the dough for 8 to10 minutes.
• Keep it aside for another 5 hours.
• Brush hands with oil or dust with maida flour and knead for 2 minutes and make 4 balls.
• Take chapati wood place a big plate upside on it.
• Brush oil on the surface. Roll the balls in maida flour.
• Take one ball and spread the dough as much as possible to size.
• Then brush oil on the base well and make small fleets by two hands.
• Join the fleets and roll to make a long stick
• Curl it as Swizz roll and brush with oil.
• Close with a lid for 1/2 an hour.
• Roll as chapati using a bin, make it for 1/4" thickness.
• Heat tawa spray oil roast the parota chapati on both sides.
• Roast them on low heat till crisp.
• Tap the parota by hand to make them flexible.
• You can make 4 big parottas or small 6 parottas from this dough.