Cannai Roti (Parotha)

CANNAI ROTI (PAROTHA)

Needless to say that there are many kinds of Parathas, some with fillings and some just plain. There are parathas with few layers and some with many. But the success of a paratha depends on the layers that one will obtain. It is a fried pastry and this particular one is called parotha and is a South Indian, Malaysian or Indonesian version and is so very delectable and just melts in the mouth. It goes well with any curry, pickle, honey or jam...or just with tea...The choice is yours.

INGREDIENTS FOR 10 PAROTHAS

3 Cups Plain Flour

1/2 Cup of Milk (or 3 Tbsps Milk Powder)

2 Tbsp Oil

1 Level tsp Salt

1 Tbsp Sugar

Some water for kneading dough

Some Oil/Ghee for frying

DIRECTIONS 

1) Sift the flour with the salt in a large bowl. Add the milk powder if using - then add the sugar and stir around to distribute well. Make a well in the centre and add the oil. If using fresh milk, then start by adding the milk in the well. Keep adding water a bit at a time while gathering the flour to the centre. Keep adding the water until you see that the dough is soft and pliable. Soft parothas will depend on the softness of the dough.

2) OR - If you choose to knead the dough using a food processor, then add all the dry ingredients and the oil in the processor bowl and keep adding water a little at a time until you see it gathering around the kneading blades to form a ball. 

3) Transfer the dough on a working surface and knead for 10 minutes. Dust with some flour if it is too sticky to handle. Shape into a ball. Pat the dough with wet hands (or even oil), cover with moist kitchen towel and leave aside for about an hour. 

4) Grease hands with some oil, and knead the dough again for 1 minute. Divide into 3 equal portions and shape into balls - this is for method 1.

METHOD 1: Form 3 equal sized balls and dust lightly with flour

Roll out each and set aside on a lightly flour dusted surface. Do not roll them out thin. Does not matter if you do not get them to be perfect in shape. Smear some oil or ghee on one of the rolled out piece of dough (right to the edges) and sprinkle some flour all over - this will help in preventing oil leakage at a later stage.

Take the other rolled out piece of dough, and place atop of the oiled one. Stretch the dough to fit over the other, in case you find they are of uneven size - Repeat the process of oiling and flour sprinkling.

Now roll out the stack of 3 to a larger circle. Smear some more oil/ghee on the surface and again sprinkle some flour.

Roll the dough tightly. Keep stretching to ensure that the ends remain as even as possible

The completed roll

With a sharp knife, slice

 the roll into 10 equal sized portions

Lay them out flat

Flatten them slightly with the palm of the hand. Lift each and place on a lightly greased surface. Cover well with a moistened kitchen towel to prevent drying out. Leave them aside for at least an hour.

METHOD 2:

Divide the dough into 10 equal portions. Roll each one out fairly thin. Shape does not matter here. Smear some oil/ghee on the surface and sprinkle lightly with flour

Roll up one side halfway. Do the same with the other half - for them to meet in the centre

Flatten lightly and hold from each end to lightly stretch

Smear some oil/ghee and lightly sprinkle with some flour. Fold over to seal the oiled side in.

Stretch lightly

Shape into a roll holding one end down

As you reach towards the end, lift it in the palm and tuck the last bit of end atop the shape

This is the final shape you should get. Repeat the the process with each portion of dough. Place all the rolls on a lightly greased surface and cover with a moist kitchen towel. Set aside for at least an hour.

After the resting period for the dough, place each roll on a lightly greased working surface and pat it out form all sides with fingertips, to form a circular shape. Do not use flour. You may use the rolling pin to roll it out thinner if you desire, but make sure you have flattened and stretched it out with your hand before you use the rolling pin.  When using the rolling pin, to not apply too much pressure - just light and deft strokes will do. Heat up the griddle or non stick frying pan. 

Carefully lift the parotha off the working surface and place it on the hot griddle or frying pan. Wait a few seconds for it to change colour. Flip it over with a spatula

Wait until both sides have only very lightly browned spots in places. Smear very little oil/ghee (just a teaspoonful will do) increase the heat flip over. Do the same with the other side. 

Still on high heat, keep flipping the parotha frequently until it develops a golden brown colour. 

Transfer into a plate. Repeat the process for the rest of the parothas. 

Once they are all done. Transfer the pile in 2 batches to your working surface. Gather them up and using both hands, give them a little scrunch (this is to bring out the layers). Be careful here because they will still be hot.

Place them into a serving plate. 

THE PAROTHAS ARE READY TO BE SERVED. WRAP THEM IN ALUMINIUM FOIL TO KEEP THEM WARM
ENJOY!!!