Ingredients:

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil or ghee
• Water, as needed (approximately 3/4 cup)
• Ghee or oil, for cooking and layering

Instructions:

1. Preparing the Dough:
   • In a large mixing bowl, combine the all-purpose flour (maida) and salt.
   • Add 2 tablespoons of vegetable oil or ghee to the flour mixture.
   • Gradually add water, a little at a time, and knead the mixture into a soft and smooth dough. The dough should be softer than regular chapati dough but not sticky.
   • Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
2. Making the Parota:
   • After resting, divide the dough into equal-sized small balls (about the size of a golf ball).
   • Take one dough ball and roll it into a thin, large circle on a clean and lightly floured surface. Aim for it to be as thin as possible without tearing.
   • Brush a little ghee or oil over the rolled-out circle.
   • Starting from one end, start pleating the dough to form thin folds (similar to pleating a saree or folding a paper fan). This helps in creating the layers in the parota.
   • Once pleated, coil the pleated dough into a round ball, tucking the end underneath.
   • Flatten the coiled dough gently with your palm.
   • Repeat the process with the remaining dough balls.
3. Cooking the Parota:
   • Heat a tava (griddle) or a non-stick skillet over medium-high heat.
   • Take one coiled dough ball and roll it gently into a thin, flat circle using a rolling pin. Try to maintain the layers as much as possible.
   • Place the rolled-out parota on the hot tava.
   • Cook for about 1-2 minutes or until you see bubbles forming on the surface.
   • Flip the parota and cook the other side for another 1-2 minutes.
   • Brush a little ghee or oil on both sides while cooking to get a crispy texture and golden color.
   • Remove the cooked parota from the tava and place it on a plate lined with a clean cloth or kitchen towel to keep it soft and warm.
   • Repeat the process with the remaining coiled dough balls.
4. Serving:
   • Serve the hot and flaky parotas immediately with your choice of curry, dal, or any side dish.

Tips:

• Rolling out the dough thinly and evenly is key to getting the layers in the parota.
• Use ghee for a richer flavor, but vegetable oil works well too.
• If you find it difficult to pleat the dough, you can also roll it into a thin circle and then fold it into pleats before coiling.
• Parotas are best enjoyed fresh and hot.