Veechu Parotta Or Ceylon Parotta Recipe
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 giving it that light air like feeling while eating it. Serve Veechu Parotta Or Ceylon Parotta along with a spicy South Indian Curry.
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.
By folding the parotta you will develop a soft and flaky texture to the bread. The bread is then cooked on a griddle on a low to medium flame till it is toasted well and evenly cooked.
If you like this recipe of Veechu Parotta/Ceylon Parotta Recipe, here are a few more Parotta recipes:
- 1 cup All Purpose Flour (Maida)
- 1/2 cup Whole Wheat Flour
- 5 tablespoon Curd (Dahi / Yogurt)
- Salt , a pinch
- Sunflower Oil
How to make Veechu Parotta Or Ceylon Parotta Recipe
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.