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Tuesday, 3 February 2009. Make a Smilebox scrapbook. Friday, 4 July 2008. Oil (for dough making). Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas. thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier. Last stretch and toasting the parott a. Monday, 23 April 2007.

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shardan | shardan.blogspot.com Reviews

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Tuesday, 3 February 2009. Make a Smilebox scrapbook. Friday, 4 July 2008. Oil (for dough making). Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas. thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier. Last stretch and toasting the parott a. Monday, 23 April 2007.

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1 shardan

2 posted by

3 shar

4 no comments

5 parotta

6 ingredients

7 maida

8 salt

9 water approx

10 oil for kneading

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shardan | shardan.blogspot.com Reviews

https://shardan.blogspot.com

Tuesday, 3 February 2009. Make a Smilebox scrapbook. Friday, 4 July 2008. Oil (for dough making). Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas. thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier. Last stretch and toasting the parott a. Monday, 23 April 2007.

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shardan.blogspot.com

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shardan: April 2007

http://shardan.blogspot.com/2007_04_01_archive.html

Monday, 23 April 2007. Subscribe to: Posts (Atom). View my complete profile.

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shardan

http://shardan.blogspot.com/2007/04/blog-post.html

Monday, 23 April 2007. Subscribe to: Post Comments (Atom). View my complete profile.

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shardan: July 2008

http://shardan.blogspot.com/2008_07_01_archive.html

Friday, 4 July 2008. Oil (for dough making). Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas. thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier. Last stretch and toasting the parott a. Can be refrigerated and reheated in a microwave. Subscribe to: Posts (Atom).

4

shardan: February 2009

http://shardan.blogspot.com/2009_02_01_archive.html

Tuesday, 3 February 2009. Make a Smilebox scrapbook. Subscribe to: Posts (Atom). View my complete profile. Make a Smilebox scrapbook.

5

shardan: Parotta

http://shardan.blogspot.com/2008/07/parotta.html

Friday, 4 July 2008. Oil (for dough making). Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas. thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier. Last stretch and toasting the parott a. Can be refrigerated and reheated in a microwave. Subscribe to: Post Comments (Atom).

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Tuesday, 3 February 2009. Make a Smilebox scrapbook. Friday, 4 July 2008. Oil (for dough making). Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas. thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier. Last stretch and toasting the parott a. Monday, 23 April 2007.

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