Maida – 1 cup
Sugar – 1 table spoon
Salt to taste
Egg – 1
Milk - ½ cup
Method of preparation
• Put maida in a bowl. Add sugar, milk, salt to taste, egg and 1 table spoon of oil to it. Knead well with enough water.
• Wrap this in a wet cloth and keep this aside for four hours.
• After four hours add some more oil and make balls out of this.
• Place the ball on a pastry board or flat surface and roll out the dough as thin as possible.
• When it becomes the size of a chappathi toss it in air 2-3 times holding on to a side. This is to make the dough disc bigger.
• Now hold the elongated dough and make a coil out of this. Tuck the tip of the dough you were holding under the coiled dough.
• Place this coiled dough on an oiled pastry board or flat surface and gently roll the rolling pin over it.
• Pour some oil in a frying pan and fry the paratta by turning over so that the parotta is evenly cooked.
• Place 2-3 parottas on a pastry board and thrash them in between both hands.
• Tasty parotta is ready.