Ingredients:
150g plain flour
120ml hot water
small pinch of baking soda
salt, to taste
3 tbsp cooking oil
cooking oil for frying
Method:
Sift together the flour, salt and baking soda into a bowl. Using a wooden spoon to mix, work in the hot water until you have a smooth batter. Now beat in the 3 tbsp oil.
Mix until smooth with your hands and form into a ball. Place in a bowl, cover with a cloth and set aside to rest for 60 minutes.
Take a lemon-sized ball of the dough, place on a lightly-floured work surface and roll out as thinly as you can.
Brush the top of the rolled dough with a little oil. Now roll the dough up tightly so that you have a long rope. Take one end of this rope and coil it round like a spiral. Pinch the loose end closed then pat gently to firm it up. Brush both sides with oil then roll it into a flat round.
Heat a non-stick pan over high heat. Brush wit ha little oil, add a parotta and fry until cooked through and lightly browned (like cooking a pancake). Once cooked, allow to cool slightly then pat it gently from hand to hand using a clapping-type motion to separate the layers.
Serve warm as an accompaniment.
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