Wheat porotta
ingredients:
2 cups whole wheat flour (atta)
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 tablespoon oil
Water as needed to knead
Oil or ghee for cooking
Preparation
Combine dry ingredients: In a large bowl, combine whole wheat flour, salt, baking powder, and sugar. Mix well.
Make the dough: Add oil and gradually add water while kneading to form a soft and pliable dough. Knead for about 5-7 minutes until smooth.
Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Divide the dough: Divide the dough into 8-10 equal-sized balls.
Roll the parottas: Dust a clean surface with flour. Take one dough ball and roll it into a thin circle, about 6-7 inches in diameter.
Layer the parottas: Apply a thin layer of oil or ghee on the rolled-out parotta. Place another rolled-out parotta on top and gently press them together. Repeat this process to create a stack of 2-3 parottas.
Fold and roll: Fold the stack of parottas in half and then in half again to form a square. Roll this square into a thin circle.
Cook the parottas: Heat a tawa (griddle) or skillet over medium heat. Place the rolled parotta on the hot tawa. Cook for a few seconds until lightly browned on one side. Flip and cook the other side until golden brown and slightly puffy.
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