Parotta

South Indian Layered Flat bread

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Parotta is a very popular pan fried layered flat bread served with spicy curries. It is very tasty and tempting, only disadvantage being, it is made of all purpose flour and needs lot of oil to get the consistency, taste and texture. When occasional Naan or Pizza are allowed even Parotta can be an exceptional food once in a while.

Ingredients:	Quantity
All purpose flour/Maida*	3 cups
Baking Soda/Soda bi carb*	1 tsp
Salt*	To taste
Egg	1 nos
Sugar	1 tsp
Warm water	1/2 cup or as required
Oil	3-4 tbsp + enough for frying

Preparation:
1) Sieve the flour, salt, sugar and baking powder and mix with egg and then add water and kneed well. Add the oil to the dough and kneed it very well. The dough should be very soft and slightly sticky. Wrap it with a wet cloth or cling film and let it rest for a couple of hours in the refrigerator.
2) Make medium sized balls of the dough and roll them into a very thin sheet with a rolling pin.
3) Make fleets of the rolled thin sheet of dough. Circle them and roll it again into a medium sized sheet. Add oil at each stage as required.
4) Fry them on a hot pan turning sides until well cooked applying oil on it. Serve hot with any spicy South Indian Curry like Kurma or Kuzhambu. Usually it is served with Salna as side dish and popularly known as Parotta Salna in southern parts of TamilNadu.

Dough Balls
Dough Spread and made into fleets
Rolled into circle	Circled dough rolled again
Served with Kothukari
Note:* One of my friend suggested that we can replace the self-raising flour to make Parotta. I had used it this time and it came out better than All purpose flour by itself. Leave out flour, salt and baking soda and replace it with self-raising flour.

Missi Roti

Missi Roti: Gram Flour and Wheat Flour Flatbread

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Ingredients:	Quantity
Gram Flour	1 cup
Multigrain/Whole Wheat Flour	1/2 cup
Onions finely chopped	1/4 cup
Finely Chopped Coriander	1-2 tbsp
Green Chili	1 nos
Turmeric Powder	1/4 tsp
Chaat Masala(Garam Masala + Amchoor Powder)	1/4 tsp
Salt	To taste
Oil	1 tsp + For greasing
Ajwain/Omam Seeds crushed*	1/8 tsp
Cumin Powder*	A pinch
Paprika*	A Pinch
Crushed Kasoori Methi*	1/2 tsp
Black Salt/Kala Namak*	A Pinch
Asafoetida*	A pinch

Preparation:
1) Heat 1/2 tsp oil in a small pan and sauté the chopped onions for 2-3 min's (This step is optional and you can use onions raw without sautéing them).
2) Shift the gram flour, wheat flour and salt for them to mix evenly. Add all the other ingredients along with the sautéed onions and 1/2 tsp oil. Add enough water and make it into a soft dough. Cover and let it rest for 10-15 min's.
3) Make small Atta balls and roll the roti, dusting little flour.
4) Heat a griddle/tawa and cook the roti turning sides and greasing oil on both sides.#
5) Serve hot with raita or Subzi.

Kneaded Atta	Rolled Roti

Note: # Usually Missi Roti is cooked in a hot Tandoor. I have used hot griddle to cook the Missi roti at home.
* The ingredients listed with * tag are optional. They are for flavoring purposes so can be left out or only a few items picked up.