Fatta Fat Parotta

I named this recipe as fatta fat because, the dough doesn't need more resting time unlike the usual parottas. I added vital wheat gluten to make the gluten formation process quick, since you add the ready made gluten u don't have to wait for a long time.

Ingredients needed are 1 cup all purpose flour/maida, 2 tbsp of vital wheat gluten, 2 eggs, salt and water.

                               

Mix all the ingredients well and knead it into a soft dough, needs resting time about 1hr so keep it in a warm place.

                                    After 1 hr knead it again and divide into desired size balls.

Dust some flour and roll it into thin sheet like this and brush the sheet with oil/butter.

                               

Now take the sheet from the rolling surface by gently lifting one end of the sheet, if it tears while taking it don't worry that's ok coz any how we are gonna roll it again, it will look like a piece of cloth, roll into spirals and keep it aside, do this process for all the balls.

Now roll the spirals into flat parotta, please note don't make make it thin and be gentle while rolling, do not apply more pressure, coz air has to be trapped inside it else the parottas won't be flaky.

Heat the tawa spread some oil and cook it on each side for about 2 mins, yes it consumes more oil, so if u are diet conscious, this recipe is not for you guys, but still you can have it once in a while since it's home made, unlike the store bought frozen parottas has too much of fat in it. Hope you enjoy trying out this recipe.

                       You can have this with any kind of gravy, I made chicken chetiinad gravy.