This post was there in my drafts from a very long time.No idea what made this delay in posting this recipe.This is called coin parottas;I think it's because of its size and taste.These are comparatively small in size and taste almost like that of the Malabar layered parottas.The recipe for this is..
APF/Maida(plain flour) 21/2 cup(or more)
Milk 1 cup
Sugar 2 tsp
Salt as needed
Ghee 4 to 5 tbsp(or as needed)
-In a large bowl add the milk,egg,sugar and salt;mix well till the sugar dissolves and every thing gets mixed properly.
-Now add in the flour and knead into a soft,non sticky dough(like how we do for chapatis).Cover this and Keep aside for 10 minutes.
-Pinch out equal lemon sized balls from this dough. You can make around 12 or 13 balls out of this.
-Take one ball,flatten it using a rolling pin on a floured surface(make it as thin as you can)
-Now spread a little ghee on top and then start rolling it from one end to the other and keep aside.**
-Take another ball and again flatten it as thin as you can,spread ghee on the surface and take the previously rolled one** and keep it at one end of this flattened chapati and again roll this together with the previous one(you get a little thicker roll this time)
-Place this 'double roll' on the third 'flattened ghee spread' chapati and again roll all of this..
-Now place this on the 4th 'flattened ghee spread' chapati and this whole thing on the 5th and 6th chapatis and roll (see image below)you get a 'log' of chapatis.*
-Similarly make another 'log' with rest of the 6 or 7 balls. Now you have two rolls.
-From each 'roll' cut 11/2" thick pieces crosswise (you will get 7 to 9 pieces from each roll)..it depends on how long your roll is..
-Now again flatten these pieces using a rolling pin or palm of your hand.
-Heat a non stick pan,on medium heat(use a large one so that you can place 3-4 at a time) place these coin parottas and cook flipping twice or thrice till golden brown appears on both sides.
-Stack 3-4 parottas together and beat them gently on the sides to make them flaky.
Soft and yummy coin parottas are ready to serve
while preparing its just simple and the taste is worth the effort.
*Rolling these flattened pieces one on top of the other helps in forming layers,also the ghee added makes them real soft.
*Using a spatula gently press while cooking to ensure even cooking.
RAMADAN KAREEM TO ALL MY READERS & FRIENDS!!