Parotta (Kerala Style)

                                               Parotta (Kerala Style)

            Parotta is very much South Indian recipe. People may confuse it with North Indian Paratha. This recipe is quit different, in south India parotta is made using maida or all purpose flour, but in north India, paratha it is made using wheat flour.
            This parotta is layered and flaky, crispy outside and soft inside. Usually people think it is very tedious to do this parotta at home. Some hacks are there to make it easy  at home and enjoy.
            Let me come to the recipe 

Cuisine: South Indian
Preparation Time: 10 minutes
Resting Time: 3 hours
Cooking Time: 4 to 5 minutes per parotta

Yields = 1 Cup Flour-5 Parotta

Ingredients: 
Maida: 1cups
Oil: 2 table spoon
Salt as needed
Water as needed

Method:
1. Take maida in a wide bowl and add salt and a table spoon of oil and mix well.
2. Add water little by little and make into soft dough and knead well.
3. Smear 1 tea spoon of oil and close the bowl with lid. Keep it aside.
4. Let the dough rest for 3 hours.
5. Take the dough and knead well and divide it into 10 equal sized balls and smear oil over it.
6. Take a ball and roll out into thin chapathi.
7. Using a knife cut into stripes. Take all the stripes in your hand, hold it vertically and gently press the edges, (ie, on top and bottom) and then in circular motion gather and make it into spiral discs, smear oil and keep it aside.
8. Similarly make  the remaining dough discs.
9. Now take a disc smear oil on your palms and flatten it using palms and make it into parotta.
10. Heat a tawa on the gas top and when it is hot, put this parotta, sprinkle little oil over it and cook it on both sides over medium flame, turning it now and then.
11. Take it out when is turn golden brown with layers visible.
12. Similarly make all the paraottas.
13. Serve hot with vegetable kurma or vegetable salna.

Note:
1. To make the parottas soft and flaky, after making parottas stack it one above the other, while it is still hot and gently push with both hands using your palms from the sides towards the centre.