Ceylon Parotta
Ceylon Parotta | Veechu Parotta
Thin, multi-layered, melt in mouth flat bread – Ceylon Parotta!
Ceylon Parotta
Ceylon Parotta | Veechu Parotta
Thin, multi-layered, melt in mouth flat bread – Ceylon Parotta!
Servings Prep Time
8Parotta 20minutes
Cook Time Passive Time
15minutes 2-5hours
Servings Prep Time
8Parotta 20minutes
Cook Time Passive Time
15minutes 2-5hours
Ingredients
  • 2cups Maida/All-Purpose Flour
  • Salt as needed
  • Water as needed
  • 2tsp Oil + extra for Rolling & Cooking
Instructions
  1. In a bowl, add all-purpose flour along with salt and pour water little by little, knead it into a soft pliable dough. Add 2 tsp of oil on top and knead again for 3-5 mins. Set it aside to rest for 2-5 hrs.
  2. Squeeze out equal sized balls out of the dough and set them aside.
  3. Take 2 or 3 balls of dough at a time, apply oil generously all over them and pat then flat, set them aside again until ready to use.
  4. Take one such flat bread at a time. On a greased kitchen counter, apply oil on top of it and gently spread it over until it is really thin. It is alright if there are a few holes, keep spreading until it is almost transparent. Apply oil as needed to help spread easily.
  5. Now gently fold on edge towards the center. Repeat the same with the other end as well.
  6. Now fold both the smaller ends towards the center so that the parotta either looks like a rectangle or square.
  7. Heat a pan and gently remove this parotta and place it on the hot tawa.
  8. Drizzle oil all over the parotta. Cook on both sides on low flame until it has golden spots all over.
  9. Serve hot with any Paneer/Mushroom side dish.