Whole Wheat Parotta

Ingredients
- 2 cup whole wheat flour
- 1/8 tsp Baking soda
- ¾ tsp salt
- ¾ tsp caster sugar
- 1 ½ tbsp Ghee + Extra Ghee while rolling the dough
- ¾ cup + 1 to 2 tbsp hot water
- Oil / ghee as required for cooking parotta
Instructions
- Sieve flour with baking soda and set it aside in a bowl.
- Add sugar, salt and 1 ½ tbsp ghee.
- Mix gently using your fingers.
- Pour ¾ cup of hot water and mix using a spatula. (Use remaining 1 or 2 tbsp water if needed depending upon the whole wheat flour)
- Knead the dough till it turns soft, smooth and elastic.
- Cover the bowl using a moist cloth and rest the dough for 45 to 60 minutes.
- Divide the dough into 6 equal balls.
- Dust the working surface with little flour and place a ball of the dough on it.
- Roll the ball into a thin circle as much as possible.
- Smear ghee and rub it all over the circle.
- Pleat the rolled circle from the top.
- Roll the pleated dough from one end like a spiral and gently press the last edge into the center.
- Press a little and place it in a bowl.
- Repeat the same for the remaining 5 balls of dough.
- Cover the bowl and rest the spiraled dough balls for another 15 ââ¬â 30 minutes.
- Roll each spiraled balls into 4 ââ¬â 5 inches circle.
- Heat a pan / tawa and cook each circle one by one by drizzling some oil / ghee on the sides.
- Serve hot / warm with any accompaniment of your choice.
Notes
- Ghee can be replaced with oil as well, but ghee gives a wonderful aroma and soft texture to the bread.
- I used 200 ml measuring cup for this recipe.
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