Kerala Paratha

A crispy paper thin layered paratha, made of refined flour and yoghurt.

No of portions: 8 pcs

Ingredients                             

1. Refined flour    
2. Egg                    

3. Sugar                 

4. Curd (not too sour)                     

5. Milk       

6. Salt     
7. Vegetable fat or ghee   

 Qty

500gm

1no   

5gm   

10ml  

as required    

to taste

Method:

1. Mix together ingredients 1 to 6 and make loose dough. Pound and knead the dough for

    several minutes till it becomes smooth and elastic.  Cover with a wet cloth and leave the

    dough aside for  four hours.

2. Knead again before making the paratha.  Break a portion of the dough and shape it into a

    big lime sized ball. Roll it out round, (or flatten it paper thin in the air), on a floured stone or

    board. After rolling, spread warm ghee or fat on it.  Now pleat length wise from one end to

    the other and twist into a round.

3. Flatten it again with the palm and fingers of your hand or roll it softly without applying

    pressure. Then cook on a hot, greased iron pan till both sides are well done.

4. Pile three or four parathas together and compress between your palms.  This will separate

    the layers.