Bun Parotta

Method

1. 1

   In a bowl, combine Egg, Milk, Water, Salt and Sugar. Mix well until all the ingredients are incorporated together.

   EggsWaterSaltSugarMilk

2. 2

   In another kneading bowl, take the maida and add the wet mixture prepared above and mix to form a dough.

   Maida

3. 3

   Continue to knead the dough for 15 mins until the dough is very soft and stretchy.

4. 4

   Add 1 tbsp oil on top of the dough to prevent it from drying and cover the bowl with a cloth. Rest the dough for a minimum of 2 hours and a maximum of 5 hours.

   Sunflower Oil

5. 5

   Make individual 2-inch dough balls.

6. 6

   Add 2 tbsp of oil on the dough balls and rest for another 30 minutes.

   Sunflower Oil

7. 7

   Take a dough ball and flatten thin by using a rolling pin. Apply oil on the spread dough.

8. 8

   Using both your hands, spin the dough in a circular motion to make it thin. Fold the dough vertically and roll it sidewise. Turn the dough sideways to make it a spiralled dough about 3 inches in height.

9. 9

   Gently flatten the dough using your palms into a 4 inch circle.

10. 10

    Take a dough ball and flatten thin by using a rolling pin. Apply oil on the spread dough.

11. 11

    Flatten it further as thin as possible using a rolling pin, by rolling it into a large circle. Apply some oil again and fold the dough vertically and roll it sidewise. Turn the dough sideways to make it a spiralled dough about 3 inches in height.

12. 12

    Gently flatten the dough using your palms into a 4 inch circle.

13. 13

    Add some oil on the tawa, place the gently flattened parotta and cook on a medium high heat for 2 minutes and flip. Continue cooking on the other side for another 2 minutes.

    Sunflower Oil

14. 14

    Remove from heat and tap on the side of the parotta to fluff it up and to resemble a bun.