Back to 8 servings 3 cups all-purpose flour (maida), or 1 1/2 cups all-purpose plus 1 1/2 cups cake flour 2 teaspoons fine semolina (rava or suji), farina or fine rice flour can stand in 2 teaspoons sugar 1 teaspoon salt 0.75 cup water, lukewarm, added gradually 2 tablespoons neutral oil, plus more for the dough and cooking 0.5 cup neutral oil, for oiling the surface, hands, dough and cooking
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1 Step 1: In a large bowl, mix the flour, semolina, sugar, salt, water and 2 tablespoons oil into a soft dough.2 Step 2: Knead by hand for about 6 minutes until smooth and elastic.3 Step 3: Oil a bowl, add the dough, drizzle with a little more oil, cover with a damp cloth and rest for 2 hours.4 Step 4: Divide the dough into 8 equal balls, then oil them lightly.5 Step 5: On an oiled surface with an oiled rolling pin, roll one ball into a very thin rectangle, nearly see-through in spots, and brush generously with oil.6 Step 6: Cut the dough into 1 cm wide strips with a sharp knife.7 Step 7: Gather the strips into a rope, stretch it to about 14 inches (35 cm), then coil it into a spiral, tucking the end underneath.8 Step 8: Repeat with the remaining portions, then rest the spirals covered for 15 to 20 minutes.9 Step 9: Warm a frying pan or tawa over medium-high heat and lightly oil it.10 Step 10: Press a spiral into a flat disk, then gently roll it to about 7 inches (17 cm), without heavy pressure so the layers stay separate.11 Step 11: Cook the parotta about 3 minutes per side, drizzling a little oil on the surface as it cooks, until golden brown patches appear on both sides.12 Step 12: Keep cooked parottas warm under a clean towel while you cook the rest.13 Step 13: Just before serving, clap each warm parotta between your hands to open the layers and flakes, then serve immediately.getsaucepan.com/r/fe30741f-4d84-51ff-aed9-fbe546470bb2
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