When I was very small(I dont remember how old),my dad had employed a helping hand -Ambadi who used to do odd things around the house.He occasionally used to help mom in the kitchen ,when my mom wanted a break and most often it was to make Kerala parota.Even in those days I used to be inspired the way he used to make those soft layered parota in a just few mts.
He was a good cook,we missed him when he decided to leave employment and go back to him home town.Before he left he tried passing on the method to make Kerala parota to my mom,she did not have much patience for that and in turn Ambadi taught her to make ceylon parota which we have been eating ever since.
What you need:
- 1 Cup water
- 1/2 tsp salt
- 3 cups all purpose flour
- 2 tbsp oil
- 1/4 tsp baking soda
- 1 tsp sugar
- Mix all these ingredients except the oil into to a soft dough.
- To this add the oil and mix the dough to make a slicky dough (control the oil if it turns slicky with less oil)and keep it for 3-4hrs.
- Make balls of dough size of large lemon.
- On a surface apply some oil,to prepare for flattening the parota.
- Place a ball of dough and slowly press the center and with finger tips towards the outside.Alternately lightly use rolling pin to strech the dough outward to make a thin film.
- Keep doing this till the dough has expanded to a full size( map of america or any any country of your choice) and thin film.
- Meanwhile heat the tawa/girdle,when it is hot,remove the parota from the surface and place on tawa,apply little oil if needed and fry on both sides for 30-40 secs till both sides are done.
- Serve hot with masala curry.