Wheat flour Parotta

Parotta! Is there anyone here who doesn't like parotta? I can hear ur big 'no' 🙂..Yeah nowadays everyone is aware about the dangers of the regular consumption of the usual parotta, that is the maida parotta, but still there r ppl who jus ignore such advices, and go on eating it, just bcoz they couldn't control their taste buds 🙂(even me too have it occasionally 😉)..So, as usual, the alternate for maida, the wheat flour, can be used to provide a healthy n tasty parotta for the parotta lovers..

Several months back, I tried the lachcha paratha rcp from internet, but I was not satisfied with it, since it tasted similarly like chapati, becoz the ingredients are the same, and only the flakes and excess oil were the difference..So I added perfect wheat parotta in my 'to do list' , and finally tried this today which I made it in the similar way we do maida parotta, and it tasted sooo good, n perfectly soft n flaky..I. made this yesterday evening, and took it to reheat today morning, ie after 12 hrs, n still it remained so soft!!

And I can say, it is much easier to prepare than chapati, since u can roll it so easily becoz of the excess oil, except that u hav to wait sometime after each stage. Also I hav used desi egg, desi cow's milk, and coconut oil, thus with completely healthy ingredients, which made it extra special..As it is Ramadan, I think this will be helpful for most of u for dinner, and on Eid too..Must try this frnz 🙂..

RECIPE:
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Preparation Time: 10 mins
Resting Time: 1 hr+(15+15+30) mins
Cooking Time: 2 mins per parotta
Serves: 6-7 no's
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INGREDIENTS: [1 cup=240 ml]
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Wheat flour - 1 cup
Egg - 1
Hot milk - 1/3 cup(approx.)
Sugar - 1 tsp
Salt - 1 tsp or as req.
Coconut Oil - as req.

METHOD:
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1. In a bowl, add the wheat flour, egg, sugar, salt, and slightly mix with your hands.

2. Now, adding the hot milk little by little, start kneading the dough.

3. When almost the dough is formed, add 1 tbsp oil, punch and knead very well vigorously for about 5 mins, till you achieve a very soft dough. You could really feel the difference while kneading. If you press your finger on the dough, you should feel it effortlessly. That's a perfect dough. Keep the dough covered with a wet cloth/lid for about 1-2 hrs. I kept for 1 hr.

4. Next, form balls from the dough, and keep it on a plate, pouring 1/2 to 1 tsp of oil on every ball, and spreading evenly. Again keep it aside closed for 15 mins.

5. Then, take a ball, and start rolling out like a thin chapati with a rolling pin, on a greased chapati maker/clean work surface. Now, start stretching the edges as much as you can with your hands by pulling like an elastic(or else beat like a cloth). The chapati will easily stretch out, and it should. When it becomes very thin and transparent, you can stop stretching. You can clearly see the difference between the 1st and last pics of this step.

6. Now, starting from top of the stretched chapati, form pleats and then roll to form a ball, inserting the tip of the roll under. Pour 1/2 to 1 tsp oil on top of each roll, and spread evenly. Keep this aside for 15-30 mins.

7. Now start slightly pressing the roll with your 3 fingers, till you get a parotta shape. Don't use rolling pin for this, since it can suppress the layers sometimes if not rolled carefully. Keep both sides of each parotta on the oily plate for a min, and then cook in a greased iron Dosa tawa in low flame. Apply little oil on both sides. When a perfect brown color is reached, remove and transfer to a plate. 

8. When you have finished cooking 3 parottas, stack them one above the other, and start clapping your hands with the parottas lying in between your hands(Sorry, my other hand was clicking 😉). This step is important to release the layers, and make the parotta soft. See how beautifully the layers are formed. Repeat this for the other parottas. DONE!!

Your soft, flaky, and delicious wheat parotta is ready to be served!!Njjoy!!

Watch Video:

NOTE:

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1. The milk I used was not very hot, but hot. I used it 10 mins after boiling.

2. I highly recommend coconut oil which enhances the taste. But you can use other oil too.

3. You can also allow the thin chapati at step 5 to rest for 15 mins before stretching them out, stacking one above the other, applied with 2 to 3 tsp of oil in between each of them. But I didn't. Instead, I allowed the rolls formed at step 6 to rest for 30 mins instead of 15 mins. You could do either way.

4. Store in hot pack until use. It stays good unrefrigerated for maximum a day. But, still keep an eye on it if you are using coconut oil.

5. For each step, grease the chapati maker/work surface slightly but not too much. Also, never dust with flour at any stage throughout the process, and use oil instead.