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. Course : Side Dish Ingridients : 1 cup All Purpose Flour (Maida) 1/2 cup Whole Wheat Flour 5 tablespoon Curd (Dahi / Yogurt) Salt , a pinch Oil Instructions 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.Add little water slowly and mix to form a soft and sticky dough. Add a tablespoon of oil and knead it a little more and rest for some time outside.To make the Veechu/Ceylon paratha, heat a roti tawa on a medium heat and leave it side.Pinch out a little dough from the kneaded dough, add some oil on your working place. Spread the dough with your palm and fingers.Spread to form a thin sheet, it is okay if there are gaps. Fold the dough to form an envelope.Then fold it again from the sides as well to form a small folded napkin. Place this on the roti tawa and cook on both sides by drizzling some oil till it is toasted well.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.