PAROTTA RECIPE - FLAKY SOUTH INDIAN FLATBREAD
CRISPY, BUTTERY & IRRESISTIBLE!Parotta is a soft, flaky, and layered flatbread popular across South India and Sri Lanka. Made with all-purpose flour and lots of love (and a little oil!), this indulgent street food favorite pairs perfectly with spicy salna, kurma, or even just a dollop of chutney. Learn how to master its signature layers with this easy homemade recipe!
COOKING TO GOLDEN PERFECTIONPrep Time: 20 mins (+1 hour rest)
Cook Time: 20 mins
Servings : 04
INGREDIENTS:
2 cups All-purpose Flour
1 tsp Sugar
½ tsp Salt
1 tbsp Oil or Ghee
¾ cup Water (adjust as needed)
Extra Oil/Ghee for Kneading & Cooking
INSTRUCTIONS:
1. Make the Dough:
In a bowl, mix flour, salt, sugar, and oil. Add water little by little and knead into a soft dough. Coat with a little oil, cover, and rest for at least 1 hour (longer = better layers).
2. Divide & Shape Balls:
Divide dough into equal balls (lemon-sized) and coat them lightly with oil.
3. Roll and Stretch:
Grease your surface and hands with oil. Roll each ball into a very thin sheet — almost transparent. Stretch gently, then pleat it like a fan or roll into a spiral (coil).
4. Flatten & Cook:
Gently press each coiled ball into a disc. Cook on a hot tawa with oil/ghee until golden brown and crispy spots appear on both sides.
5. Fluff for Layers (optional):
Stack 2–3 hot parottas, clap them together from the sides to loosen layers (restaurant-style technique).
TIPS FOR FLAKY, SOFT PAROTTASLet the dough rest longer (up to 4 hours) for better elasticity and softness.
Use lots of oil/ghee while rolling to create flaky layers.
For extra softness, add 2 tbsp of milk or yogurt to the dough.
Don’t skip the stretching and coiling – that’s what makes the layers!
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IN CONCLUSION
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