Here is a concise summary of the provided text, a recipe and guide for making Malayali-style Parotta:
**Recipe Overview**
* **Ingredients:**
+ 450gm All-purpose flour (Maida)
+ 1 tbsp Sugar
+ ½ tsp Salt
+ 290ml (1 ¼ cup) room temperature water
+ Ghee and Refined Oil mixture for greasing
* **Key Steps:**
1. Mix and knead dough (15 minutes) with 64% hydration
2. Rest dough (1-2 hours)
3. Divide into 8 balls, rest (20 minutes), then roll out
4. Apply Ghee-Oil mixture, dust with Maida, and roll into cylindrical shape
5. Rest (15 minutes), then flatten and cook on a medium-heated pan with Ghee-Oil
* **Cooking Tips:**
+ Cook each side 3 times, with the first side cooked slightly longer
+ Stack and crush warm Parottas to form layers
* **Methods:**
1. **Method One:** Cutting and rolling for Crisp and Layered Parottas
2. **Method Two:** Spreading and slicing for Soft Parottas (similar to restaurant-style)
* **Essential Factors for Soft Layered Parottas:**
1. Adequate hydration
2. Proper kneading
3. Sufficient resting of dough
4. Generous use of Ghee and Oil
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Ingredients and Quantities**
1. 4 cups of All-purpose flour (Maida) is used, equivalent to 450 gm.
2. 1 tablespoon of Sugar is added to the flour.
3. ½ teaspoon of Salt is added to the flour.
4. 1 ¼ cup of water (approximately 290 gm) is used for kneading.
5. 100 ml of Ghee and Refined Oil mixture (equal parts) is used later in the process.
**Gluten and Protein Facts**
6. Gluten is a group of proteins formed when flour meets water.
7. Two main proteins in Wheat, Barley, and Semolina are Glutenin and Gliadin.
8. Adding fat (like oil) can prevent Glutenin and Gliadin from combining properly.
9. Adding salt helps in the formation of more Gluten.
10. Maximum Gluten is produced with 68% water hydration, but this is difficult for making Parotta.
**Health-Related Facts**
11. People with Celiac disease (an autoimmune disease) should avoid Gluten.
12. No scientific studies suggest others cannot have food with Gluten.
13. Maida (All-purpose flour) has no health benefits.
14. Maida is primarily carbohydrates and 10-13% proteins, with no vitamins or minerals.
15. Approximately 83% of Wheat flour is Maida.
**Parotta Making Process Facts**
16. The dough needs to rest for at least 1 hour, preferably 2 hours.
17. Kneading the dough for a minimum of 15 minutes is required.
18. The "Windowpane Test" (Gluten Window) checks dough consistency.
19. Two methods are provided for rolling out the Parotta dough.
20. Each Parotta side should be cooked at least 3 times, with the first side cooked slightly longer.
**General Cooking Facts**
21. Water should always be at room temperature for kneading.
22. Flame for cooking Parotta should be kept at a medium level.
23. Applying Ghee or Oil is necessary for the Parotta to be soft and tasty.