Kerala Parota

Its a flaky flat bread made using maida. Its crispy and soft at the same time. Its sinful as well, I dont even remember the last time when I used up so much of oil for anything. My brother always is a huge fan of these parotas. My BILs say when at Saravana Bhavan the parota is irresistible. Try it with a nice kurma or a salna, it feels heavenly!!!

Ingredients
All Purpose Flour - 2 cups
Baking Powder - 1 tsp
Warm Milk - 2 tbsp
Salt to taste
Oil for kneading

Method
Knead all the ingredients together, till the stickiness is gone and the dough is soft. Cover the dough with cloth and let it rest for half an hour.
Knead the dough again for 5 minutes. Divide into small balls and roll as as thin as possible.
Do flip flaps, like a sari pleats and roll like a swiss roll. Alternatively, you can cut the dough into 2-3 strips and twist them into a ball. Repeat the same for all the dough.
Press and roll into a circle with the rolling pin. This will be thicker than a chapathi.
Heat a tawa, and cook the parathas on both sides, till brown spots appear on both sides.
Serve hot with kurma/salna.

Im sending this to Jaya's Back to Basics hosted by PJ
Bon Appetit!!
Rudra