Teenkona Parotta : the Bengali Layered Flatbread
by mitantig in Cooking > Bread
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Teenkona Parotta : the Bengali Layered Flatbread
Take the Flour in a Deep Bottomed Bowl. Add the Salt to It and Mix Well.
Now Make a Well in the Middle and Add 1 Cup of Water.
Now Start Mixing the Flour With Water. Add More Water, Little by Little and Start Kneading the Dough.
When the Dough Looks Homogenous (like in the Picture) It Needs No More Water.
Now Add 3 Teaspoons of Oil.
Knead the Dough Nicely. This Step Is Important, Because the Better the Dough Is Kneaded, the Softer Will Be the Flatbreads.
Now Rest the Dough for 45 Minutes. This Will Help the Gluten in the Flour Form Long Protein Chains and Bind the Dough Nicely.
Knead the Dough Again Nicely.
Divide the Dough Into Two Tubular Parts.
Then Divide Each Tubular Part Into Small Balls.
Coat Each Ball Nicely With Oil.
Roll It in a Circular Shape With the Help of a Rolling Pin.
Fold It in Half and Then in a Quarter.
Lightly Roll the Layered Triangular Piece Into a Larger Triangle.
Then Place It in a Hot Non-stick Pan and Dry Roast It for 1 Minute.
Then Sprinkle It With 1 Teaspoon of Oil From All the Sides. As the Color Changes to Yellow Ochre Change the Side.
Press It Lightly.
Turn the Sides Again and Keep for 30 Seconds.
Remove It and Serve Hot.
