Bun Parotta Recipe
Servings: 8 Parrottas
Calories: 150kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup wheat flour
- 1/4 cup milk
- 1/4 cup yogurt
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons ghee (clarified butter)
- Water, as needed
Instructions
Dough Preparation
- In a mixing bowl, combine all-purpose flour, wheat flour, sugar, and salt.
- Add milk, yogurt, and ghee to the dry ingredients.
- Slowly add water and knead the mixture into a soft, elastic dough.
- Allow the dough to rest by covering it for 2 hours.
Shaping the Parottas
- Divide the dough into small lemon-sized balls.
- Roll each ball into a thin, round sheet using a rolling pin.
- Brush the sheet with ghee and sprinkle a little flour.
- Fold the sheet into pleats and roll it into a spiral.
- Flatten the spiral with your hands to form a round, layered parotta.
Cooking the Bun Parottas
- Heat a griddle or tawa over medium heat.
- Place the rolled parotta on the griddle and cook until golden brown on both sides.
- Brush with ghee during the cooking process to enhance the flavor.
- Repeat the process for the remaining dough balls.