| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
1 |
Servings |
INGREDIENTS
| 2 |
c |
+ 2 tbflour |
| 1 |
c |
Water |
| 2 |
tb |
Ghee |
| 1 |
tb |
Oil |
|
|
Salt |
|
|
More oil as needed |
INSTRUCTIONS
Knead the (2 cups) flour, adding enough water and salt, to a smooth dough.
Smear 1/2 teaspoon of oil and keep aside for 30 minutes. Knead the dough
again and make 8 small balls. Mix 2 tablespoons of the remaining flour with
ghee and 1 tablespoon oil. Roll out each ball thinly and smear the mixture
of oil and ghee over two-thirds of each round. Fold the ungreased portion
of each round over the greased and again over the remaining greased
portion. (huh?) Set it aside for a few minutes and them repeat the process.
Repeat the process for the third time, but do not spread any more oil. Keep
it covered with a cloth for half an hour or more. Roll it out lightly
(without pressing) into thick squares (good luck!) Heat the griddle. Heat
the parotta, adding a teaspoon of oil around the sides and turning
frequently till both sides are golden and crisp. Press it side to side so
that the layers get loose. Serve hot. Mmmmm! Note: Serve with any hot
curry...
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 17:29:09 -0500
From: Walt Gray <waltgray@mnsinc.com>
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