Veechu Parotta

1. 1
   mix · ~5 min

   Mix the flour, sugar, salt, and oil.

   Add the all-purpose flour, sugar, salt, and 2 tbsp oil to a wide bowl. Rub lightly with your fingers, then pour in the lukewarm water little by little to bring the dough together.

2. 2
   knead · ~10 min

   Knead the dough until soft and smooth.

   Knead for 8 to 10 minutes until the dough turns supple, stretchy, and slightly soft. It should feel smoother than chapati dough so the parottas can be stretched thin later.

   TIPA soft dough gives better flakes. If it feels tight, knead in 1 to 2 tsp more water.
3. 3
   rest · ~30 min

   Rest the dough.

   Divide the dough into 8 equal balls and coat them lightly with a little of the oil meant for layering. Cover and rest for 30 minutes so the gluten relaxes.

   TIPDo not skip the rest or the dough will shrink back while stretching.
4. 4
   prep · ~8 min

   Stretch each dough ball into a thin sheet.

   1.Grease the work surface with a little oil.

   2.Place one dough ball on the surface and flatten it with your fingers.

   3.Stretch and gently pull the dough outward until it becomes very thin and almost translucent.

   4.Drizzle a little oil over the sheet to keep the layers separate.

   TIPStretch gently from the edges to avoid tearing. Small holes are fine.
5. 5
   assemble · ~6 min

   Pleat and coil the dough.

   1.Fold the thin sheet into pleats from one end to the other like a fan.

   2.Stretch the pleated strip lightly to lengthen it.

   3.Roll it into a loose coil.

   4.Tuck the end underneath and keep it covered.
6. 6
   rest · ~10 min

   Rest the shaped coils briefly.

   Let the coiled dough rest for 10 minutes, covered, so it relaxes again before rolling.

7. 7
   prep · ~7 min

   Flatten the coils into parottas.

   Take each coil and gently press or roll it into a round parotta about 6 to 7 inches wide. Keep the layers intact and do not press too hard.

8. 8
   fry · ~16 min

   Cook the parottas on a hot tawa.

   1.Heat a tawa over medium heat.

   2.Place one parotta on the tawa and cook until light spots appear on the bottom.

   3.Drizzle a little oil around the edges and flip.

   4.Cook both sides, pressing lightly, until golden brown spots appear and the layers are cooked through.

   TIPUse medium heat so the inside cooks before the outside gets too dark.
9. 9
   assemble · ~2 min

   Clap the parottas to open the layers.

   Stack 2 or 3 hot parottas together and gently clap them between your palms or crush them lightly from the sides to separate the flakes.

10. 10
    serve

    Serve hot.

    Serve the veechu parotta hot with salna, kurma, or a simple vegetable gravy.

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