Parotta is the layered flat bread which is made of Maida (All purpose flour). The speciality of this yummy tiffin is that it has crunchy outer layer with soft and cushy inner layers. We love to have this by pouring vegetable kurma on it and have the soaked spicy parottas. When this Parotta is made with whole wheat flour you can enjoy it without any guilt...
- Pre time: 20 mins
- Cooking time: 20 mins
- Serves: 3
Ingredients for making Whole Wheat Parotta:
- Whole Wheat Flour 2 cups
- Oil 5 tb spoons
- Salt to taste
How to make Whole Wheat Parotta?
Add required salt and 3 tb spoons of oil to the whole wheat flour and mix well with the hand.
Then add water little by little and knead the flour to fine soft and smooth dough.
Apply two tea spoons of oil on the dough and cover it with a damp cloth. Keep it aside for 2 hours.
Take a big lemon size ball from the dough and roll it into a 10 inch diameter flat rotis.
Apply half tea spoon of oil on it.Sprinkle some wheat flour on it. Then fold it like saree pleads from one end to another.
Roll them to balls again as shown in the picture.
Then flatten it to rotis of 5 or 6 inch diameter.
This time don't give pressure while rolling.
Otherwise the layers will disappear.
Heat the tawa and cook on both sides with oil to golden brown.