Ingredients

• All Purpose Flour – 1 cup
• Salt
• Baking Soda – 1 pinch
• Baking Salt – 1 pinch
• Butter – melted 1 cup
• Egg Whites 1-2
• Warm Water for Kneading – 1/2 cup
• Working Flour – 1 fistful

Method

Bring flour, salt, baking soda + salt together in a bowl. Mix them well. Now make well in the flour, add slowly add warm water to it. Knead them to smooth fissure less dough. Maybe knead for 20-30 minutes by giving lots of pressure. Gently run 1/4 of melted butter to it. Leave this set up for 2 hours. Cover the dough with damp cloth.

Now make equal parts out of it. Make them into fine fissure less roundels. Knead them and roll them into thin rotis. Make it as thin as possible. If the kneading goes out of shape…don’t panic. Make it thin.

Now to this thinnest layer…run few spoons of melted butter and spread evenly, sprinkle some working flour on it. Sprinkle evenly. Then, cut them to thin strips with knife. Maybe each thin strips should be like 1/2 an inch width. Well now pile up all the strips one above the other. Get me? The working flour acts like buffer….so they don’t stick too hard together. Once piled up everything. Make a twist…make them like roundels again.(Get me like you do for layered chappathi) Knead this roundels again with uniform thickness. Repeat the same for all the remaining dough too.

Heat an iron skillet, run few spoons of ghee, toast the parottas till they are done. Now place these parottas in wide plate, using both hands, slightly fluff it…while they are still warm. That’s it. Enjoy with Egg curry or Salna.