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Parota are a traditional indian bread with aromatic herbs.
I added yeast to the original recipe to have fluffier parotas.



Indian Parota with Coriander and Mint

Ingredients
Makes four parotas:
300g durum wheat flour
1 tsp salt
1 tsp dry yeast
150ml water
2 tbsp butter
2 sprigs of coriander
2 sprigs of mint
1 green chili pepper
1 tsp ajwain seeds

Directions
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 into a tube, as shown in the picture.

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Roll again the tube into a spiral.
Repeat for the remaining parotas.

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Set aside for 10 minutes.
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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A similar recipe:

Fried Naan with Curry

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I'm sending this to Susan for her Yeast Spotting event.

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