Authentic South Indian Parotta Recipe: Flaky, Layered Flatbread

Ingredients

2 cups of all-purpose flour (maida)
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons of cooking oil
1/2 cup of milk
1/2 cup of water (for dough)
1/2 cup of cooking oil (for layering)
1/2 cup of all-purpose flour (for layering)

Steps and instructions

In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Add 2 tablespoons of cooking oil to the mixture.
Gradually add milk and water to the mixture and knead it well to get a soft dough.
Apply a little oil on the surface of the dough, cover it with a damp cloth and let it rest for about 2 hours.
After 2 hours, divide the dough into equal portions and roll each portion into a round ball.
Take a ball of dough, dust it with flour, and roll it out into a thin circular parotta using a rolling pin.
Apply some oil over the surface of the rolled dough and sprinkle some flour over it.
Start making pleats from one end of the rolled dough, stretch the pleated dough, and roll it into a swirl. Tuck the end underneath.
Dust the swirl with flour and roll it out into a circular parotta.
Heat a tawa or griddle and cook the parotta on both sides until it turns golden brown. Apply oil while cooking if needed.
Once cooked, crush the parotta gently between your hands to separate the layers. Repeat the process with the remaining dough balls.

Tools for making

Mixing Bowl - A large bowl to mix and knead the dough.
Rolling Pin - A tool used to roll out the dough into thin circular parottas.
Tawa or Griddle - A flat cooking surface used to cook the parottas.
Cooking Oil - Used for layering the parottas while rolling and for cooking.
Flour - Used for dusting the dough and for layering the parottas.
Damp Cloth - Used to cover the dough while it rests.

Recipe variations

Using whole wheat flour instead of all-purpose flour for a healthier version
Adding minced garlic or garlic powder to the dough for a garlic-flavored parotta
Making a stuffed parotta by adding a filling of your choice (such as minced meat, vegetables, or paneer)
Adding chopped fresh herbs like cilantro or mint to the dough for added flavor
Using ghee instead of oil for a richer taste
Making a sweet version of parotta by adding sugar, cardamom powder, and nuts to the dough
Adding spices like cumin, turmeric, or chili powder to the dough for a spiced parotta
Replacing milk with yogurt or buttermilk for a tangy flavor
Making a vegan version by using plant-based milk and oil instead of dairy milk and ghee
Adding grated cheese on top of the parotta while cooking for a cheesy variation

Recipe overview

Parotta, a staple in South India, is a layered flatbread made from all-purpose flour (maida), water, and oil. Its unique taste and flaky, layered texture set it apart from other types of Indian bread. Though this recipe might seem daunting at first, the steps are straightforward and mainly involve kneading and rolling the dough to create the characteristic layers. The key is to allow enough resting time for the dough to become soft and supple. Once you've mastered the technique, you'll be able to enjoy this delightful dish at home, paired with your favorite curry or dal. Get ready for an authentic culinary adventure right in your kitchen. Enjoy the process and the delicious result!

Common questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour as a substitute for all-purpose flour. However, note that the texture and taste of the parotta may differ slightly.
Can I use a different type of oil for layering?
Yes, you can use any type of cooking oil for layering the parotta. However, traditionally, parotta is made using refined or vegetable oil.
Can I skip resting the dough for 2 hours?
Resting the dough is an important step as it helps to relax the gluten and makes it easier to roll out the parotta. It is recommended to rest the dough for at least 2 hours for best results.
Can I freeze the parotta dough?
Yes, you can freeze the parotta dough for later use. Just ensure that you wrap it tightly in plastic wrap or put it in an airtight container before freezing. Thaw it in the refrigerator before using.
Can I reheat the parotta?
Yes, you can reheat the parotta by heating it on a tawa or griddle until warm. You can also microwave it for a few seconds.

Serving dishes and utensils

Rolling Pin - Used for rolling out the dough into thin circular parottas.
Tawa or Griddle - Used to cook the parottas on the stovetop.
Cooking Oil Brush - Used for applying oil while cooking the parottas.
Damp Cloth - Used to cover the dough while it rests.
Mixing Bowl - Used for combining the ingredients and kneading the dough.

Origin stories

Parotta, a layered flatbread, is an integral part of the culinary heritage of Southern India, particularly the state of Kerala. It is believed to have been influenced by the flaky, multi-layered pastry dough from Malaysian and Sri Lankan cuisine. Quite interestingly, the art of making parotta is considered a spectacle, as it involves a unique procedure of kneading and twirling the dough, which is then artistically pleated and rolled. The dough is then pan-fried with ghee or oil, creating a deliciously crispy exterior and a soft, fluffy interior. Its popularity has soared to such an extent that a food street in Madurai, a city in Tamil Nadu, has been fondly nicknamed "Parotta Street".

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.