Parotta (Layered Parotta) (Parota - TamilNadu Style)

Ingredients:

• All purpose flour Or Maida - 4 cups
• Oil - 2 tblsp - For Kneading
• salt - 1 tsp
• sugar - 1/2 tsp
• water - 1 cup
• Egg - 1 (optional)
• Oil - 1/2 cup for Making Parotas and to Fry
• Baking Soda - 1 pinch

Procedure:

• In a well flat surface, Combine flour,sugar,salt and 3 tblspn oil.slowly add water to this and Knead for 10 min.
• The dough will be sticky at first but by constant kneading it will be a soft ball.
• Once the dough is soft,apply 1 tblsp of oil over the dough ball and cover the dough with a wet cloth for 2 to 3 hrs.
• After that uncover the dough, apply little oil in your hand and Keep the dough in between the index finger and thumb and press the dough.
• That will form lemon sized ball from the dough. Similary make 12 balls like that from the dough.
• Apply oil in the work surface and take one ball, roll it with the rolling pin (poori katta) till the dough is too thin and even if it tears,you need not worry and keep on rolling it too thin. Apply little oil over the rolled dough as well while you were rolling it.
• Once it is pressed and rolled to the maximum extent, now take the dough from one corner, remove from the work surface and using your other hand hold the other corner.
• Now rotate the dough and then roll and settle the dough in the center of your palm or in work surface.
• Apply little oil and press this rolled Dough and tranfer it to the hot kadai.
• Add little or no oil and fry the parottas in medium heat till both the sides turn brown in most parts.
• Transfer the parotta to a plate
• Repeat these steps for all the 12 balls.
• Once you are done with all parottas, keep all parottas one above other, between your palms and soften the parottas by doing like clapping your hands.
• Serve parottas with Chicken/Mutton Salna

Note: Adding egg is optional it would make the parotta more softer