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South Indian Parotta
Maida Parottas

1 cup maida (plain flour)
1 teaspoon baking powder
salt
water
4 or 5 tablespoons ghee or oil

Sift the maida with the baking powder. Add a tablespoon of ghee
and rub well till mixed. Add salt and enough water (about 3/4 cup)
and knead well to make a soft dough. Divide into eight equal sized
balls. Roll out each into thin chappathies and smear some ghee all
over. Sponge roll each from one end to the other (similar to rolling
a poster into a tube shape). Roll it out again into a flat round
shape. Set aside for 30 minutes. Lightly roll it up again into
thick chappathies. Heat the griddle stone over a low fire, put the
parotta on it. Turn it and smear it with some ghee and fry both
sides till golden brown.

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