SEEING-TO-BELIEVE
Head Chef
when i'm making parota flat bread my dough doesn't get elasting enough and somewhat shrinks back.
the recipe says to let it sit for about 60 minutes so it is more elastic but i find that it doesn't occurs.
i used water instead of yogurt anyhow.
do you know of a way to make a basic dough for parota so that when i roll it it keeps its shape?
perhaps refrigerating it for a while and only then process it into the layerd shape?
TNXX
the recipe says to let it sit for about 60 minutes so it is more elastic but i find that it doesn't occurs.
i used water instead of yogurt anyhow.
do you know of a way to make a basic dough for parota so that when i roll it it keeps its shape?
perhaps refrigerating it for a while and only then process it into the layerd shape?
TNXX