Madurai bun parotta recipe

INGREDIENTS:

1. Maida flour - 2 cup
2. Sugar - 1 teaspoon (tsp.)
3. Egg - 1
4. Whole Milk - as needed
5. Oil - as needed for kneading
6. Salt - as needed

PREPARATION:

1. In a bowl add maida flour, salt, sugar, egg and milk as needed and knead to a soft sticky dough. Now add 2 tablespoon (tbsp.) of oil and knead well by punching again and again for at least minimum of 15 minutes more time the better let say 30 minutes.
2. Now coat the dough with generous amount of oil, cover and keep is aside for about 2 hours or more.
3. Now make equal size balls and keep in the same oil bowl. cover and keep this for 30 more minutes.
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5. -- Making layer --
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7. Take a ball and roll it with roller pin to as thin as possible don't worry about the shape the goal is to make it as thin as possible.
8. Now pick one end of the dough and palace the other end tip on the surface and with round motion make a round lsyered parotta.
9. Press gently with finger or palm flat. Do this for all the balls.
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11. -- Roasting the parotta
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13. Heat a flat iron skillet. Place the pressed parotta in medium flame with enough oil to golden brown.
14. Stack all the parotta and press them on both sides to form layers and serve.

NOTES:

1. Goes well wth mutton kurma, chicken kurma, mutton salna, vegetable kurma.