Layered Parotta
AuthorPriyanka SivaramakrishnanDifficultyBeginnerLight, flaky, layered parottas that perfectly accompanies any spicy curry.
Mix in the all-purpose flour, salt, sugar, oil, and water. Bring it all together and knead the dough for about 5 minutes, until it stops cracking when you fold it. Cover the dough with a cloth and let it rest for 2 hours.
After 2 hours, divide the dough into small balls and let it rest again for another 5 minutes.
Flatten the dough and roll them into small circles, about the size of your hand. Place each parotta on a plate and slather it with oil. Stack them on top of each other and keep applying oil on top of each parotta.
Let the parottas rest on the plate for another 20 minutes. Now comes the fun part. Lay a disc on a flat, oiled surface. Spread the parotta by gently pulling at the sides until it becomes thin and translucent. Because it has been resting in oil, you should be able to spread it easily. It will have some air bubbles, this is good. Don't pop them!
Hold the thin dough by the edge on one side and lift it up. The sides would automatically fall to the middle and give you a long rope. Hold the bottom of the rope with one hand and roll it into a spiral. Allow the spirals to rest for 5 minutes.
After 5 minutes, flatten the spiral by gently patting it down. It should once again come back to the size of your hand.
Heat the parotta on a tawa, on low heat. The low heat is important as it allows the insides to cook as well. Flip it a couple of times and take it off heat once it is beautiful and golden.
This last step is what shows of this flaky parotta. Stack the parotta on a plate and fluff them between your hands (like clapping with them in the middle.)
Serve with a spicy curry or chop them up to make a kuthu parotta.
Ingredients
Directions
Mix in the all-purpose flour, salt, sugar, oil, and water. Bring it all together and knead the dough for about 5 minutes, until it stops cracking when you fold it. Cover the dough with a cloth and let it rest for 2 hours.
After 2 hours, divide the dough into small balls and let it rest again for another 5 minutes.
Flatten the dough and roll them into small circles, about the size of your hand. Place each parotta on a plate and slather it with oil. Stack them on top of each other and keep applying oil on top of each parotta.
Let the parottas rest on the plate for another 20 minutes. Now comes the fun part. Lay a disc on a flat, oiled surface. Spread the parotta by gently pulling at the sides until it becomes thin and translucent. Because it has been resting in oil, you should be able to spread it easily. It will have some air bubbles, this is good. Don't pop them!
Hold the thin dough by the edge on one side and lift it up. The sides would automatically fall to the middle and give you a long rope. Hold the bottom of the rope with one hand and roll it into a spiral. Allow the spirals to rest for 5 minutes.
After 5 minutes, flatten the spiral by gently patting it down. It should once again come back to the size of your hand.
Heat the parotta on a tawa, on low heat. The low heat is important as it allows the insides to cook as well. Flip it a couple of times and take it off heat once it is beautiful and golden.
This last step is what shows of this flaky parotta. Stack the parotta on a plate and fluff them between your hands (like clapping with them in the middle.)
Serve with a spicy curry or chop them up to make a kuthu parotta.