1 cup all purpose flour
1 cup wholewheat pastry flour
1 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
Additional flour for the dusting
1/2 cup plain yogurt
5 tbsp warm water
1. Sift the flour,baking powder and salt into a large bowl. Gradually add oil and yogurt and mix well.
Add water little at a time and mix well until dough is smooth and pliable. Cover with a damp and
let rest at room temperature for 1 hour.Divided into 8 equal parts
2. On a light floured work surface,roll out one portion into a disc 6 inches in diameter. Brush the top
lightly with oil. Using a knife cut a line from the centre to the edge. Lift one cut edge and roll it
around the circle to form a cone whose point is at the centre of the disc . Place the pointed side
down and flatten the cone with your palm. Using a rolling pin ,roll out again into a6- inch disc.
3. Repeat the process three times. The repeated flattening and rolling create tiny air pockets,which
help make the bread puffy
4. Heat a lightly oil griddle until it begins to smoke, then heat to low. Placed the parota on griddle
and spoon 1 tsp oil all around the edges. As soon as brown spot appear all over the bottom ,flip
the bread and cook the other side, adding a little more oil if necessary. Remove from the heat.