Dissolve the yeast in lukewarm water. Mix together durum wheat flour with salt, then add the yeast mixture, knead, and set aside 1 hour.
Divide the dough into four parts, and roll them out very thin.
Spread some butter on the parota, and sprinkle with minced coriander, mint, green chili and ajwain seeds.
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Roll again the tube into a spiral.
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Begin to roll it into a tube, as shown in the picture.
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Repeat for the remaining parotas.
Set aside for 10 minutes.
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Roll until the tube is formed.
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Roll out again the parotas into circle shapes 15 cm in diameter.
Fry parotas in hot oil, turning when golden brown.
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