| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Maida (plain flour) |
| 1 |
ts |
Baking powder |
|
|
Salt and water as needed |
| 4 |
tb |
Ghee or oil |
INSTRUCTIONS
Sieve the maida with the baking powder. Add a tablespoon of ghee and rub
well till mixed. Add salt and enough water (about 3/4 cup) and knead well
to make a soft dough. Divide into eight equal sized balls. Roll out each
into thin chappathies and smear some ghee all over. Sponge roll each from
one end to the other (similar to rolling a poster into a tube shape). Roll
it out again into a flat round shape. Set aside for 30 minutes. Lightly
roll it up again into thick chappathies. Heat the griddle stone over a low
fire, put the parotta on it. Turn it and smear it with some ghee and fry
both sides till golden brown.
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 17:29:09 -0500
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”