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KERALA PARATHA
Ingredients
8 cups white plain flour
2 eggs , beaten (vegetarians can avoid this)
1 teaspoon salt
2-3 tablespoon of sugar
7 tablespoon butter or ghee, melted
2 cups water
2 tablespoon condensed milk (optional)
1/2 cup ghee or oil for frying
Preparation
Sift flour into a bowl , add eggs, salt , sugar and melted butter. Combine water with condensed milk and add to the mixture. Mix well to make a soft dough. Roll dough into a ball and cover with a damp cloth. Leave to rest for 30 minutes to one hour. After that make dough into small balls. Coat in ghee or oil, cover and leave to rest for a minimum of 30 minutes. Heat an iron pan, coat with oil. Flatten dough balls and stretch the ball as far as possible. Fold edges inward, continue until you have a round shape of 6 inches diameter. This will make it into layers. Fry the roti individually until crisp and golden, adding more ghee or oil as necessary. A good paratha should be crisp outside and very soft inside.
Ingredients
8 cups white plain flour
2 eggs , beaten (vegetarians can avoid this)
1 teaspoon salt
2-3 tablespoon of sugar
7 tablespoon butter or ghee, melted
2 cups water
2 tablespoon condensed milk (optional)
1/2 cup ghee or oil for frying
Preparation
Sift flour into a bowl , add eggs, salt , sugar and melted butter. Combine water with condensed milk and add to the mixture. Mix well to make a soft dough. Roll dough into a ball and cover with a damp cloth. Leave to rest for 30 minutes to one hour. After that make dough into small balls. Coat in ghee or oil, cover and leave to rest for a minimum of 30 minutes. Heat an iron pan, coat with oil. Flatten dough balls and stretch the ball as far as possible. Fold edges inward, continue until you have a round shape of 6 inches diameter. This will make it into layers. Fry the roti individually until crisp and golden, adding more ghee or oil as necessary. A good paratha should be crisp outside and very soft inside.
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