Maida Parottas

1. 1

   Sieve the maida with the baking powder.

2. 2

   Add a tablespoon of ghee and rub well till mixed.

3. 3

   Add salt and enough water (about 3/4 cup) and knead well to make a soft dough.

4. 4

   Divide into eight equal sized balls.

5. 5

   Roll out each into thin chappathies and smear some ghee all over.

6. 6

   Sponge roll each from one end to the other (similar to rolling a poster into a tube shape).

7. 7

   Roll it out again into a flat round shape.

8. 8

   Set aside for 30 minutes.

9. 9

   Lightly roll it up again into thick chappathies.

10. 10

    Heat the griddle stone over a low fire, put the parotta on it.

* Per serving · 4 servings · Values may vary.

No additional tips available.