Veechu Parotta Or Ceylon Parotta Recipe
Veechu Parotta Recipe is a very famous bread in Sri Lanka. The bread/parotta is mainly made from maida or all purpose flour but in this recipe we have used a combination of maid and whole wheat flour to make it healthier. It is kneaded to a very soft and sticky dough which is then rolled and pressed using your hand to form a thin dough that is then folded to create many air pockets.
Ingredients
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1 cup All Purpose Flour (Maida)
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1/2 cup Whole Wheat Flour
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5 tablespoon Curd (Dahi / Yogurt)
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Salt
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a pinch
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Oil
Instructions
Step 1
To begin making the Veechu/Ceylon Parotta Recipe, we will add all the ingredients into a mixing bowl including all purpose flour, whole wheat flour, curd, salt except oil
Step 2
Add little water slowly and mix to form a soft and sticky dough
Step 3
Add a tablespoon of oil and knead it a little more and rest for some time outside
Step 4
To make the Veechu/Ceylon paratha, heat a roti tawa on a medium heat and leave it side
Step 5
Pinch out a little dough from the kneaded dough, add some oil on your working place
Step 6
Spread the dough with your palm and fingers
Step 7
Spread to form a thin sheet, it is okay if there are gaps
Step 8
Fold the dough to form an envelope
Step 9
Then fold it again from the sides as well to form a small folded napkin
Step 10
Place this on the roti tawa and cook on both sides by drizzling some oil till it is toasted well
Step 11
Serve the Veechu/Ceylon Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch