Parotta | South Indian Layered Flatbread

The most appealing images of Parotta are with thin, defined, and soft layers that make this flatbread tender. We need a soft and stretchy dough with relatively high hydration (water to flour ratio). To stretch the dough until it is almost see-through thin, we need it to be relaxed after every step of forming a flatbread. The easiest way for beginners to work with this dough is on a lightly greased surface with a large rolling pin. Fat creates a thin film on the surface of the stretched dough. It protects the dough from over-drying and helps layers to stay defined. To play with flavors, substitute ghee with herb or vegetable flavored oils. Another common way is sprinkling the stretched dough with spice mixes and finely chopped vegetables before folding and layering. Parrotas are cooked on hot flat tavas. We can use cast iron or any other skillets that can be heated evenly and keep the heat well at home. Flatbreads are cooked better if flipped often. Cooked Parotta needs to be fluffed to separate layers while still hot.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all ingredients except ghee or oil and knead a soft and smooth dough. Cover it with plastic wrap and let rest (for proper flour hydration) for 45 minutes at room temperature or refrigerate overnight.

Step 2

Unwrap the dough, roll it into a cylinder (2" D), and cut it to 6 equal portions. Flatten each piece to make rounds ~4" D). Cover with plastic wrap and let it rest for 5 minutes.

Step 3

Work with one portion of the dough at a time. Keep the rest covered with plastic wrap. Lightly grease working surface with melted ghee. Use a rolling pin to stretch each portion of the dough paper-thin. Lightly brush it with more ghee. Gently peel it from the working surface and make 1" wide accordion fold. Roll folded dough into a spiral with the end tucked. Grease your working surface again and repeat with the next portion of dough.

Step 4

Flatten each portion of dough to make rounds ~4"D. Start with the dough you folded and rolled first. Let rounds rest for 5 minutes, covered.

Step 5

Preheat dry skillet on high. Roll each round of dough twice larger in diameter or to desired thickness.

Step 6

Cook flatbreads on a hot skillet, flipping, a few seconds on each side. Pile cooked flatbreads and fluff them while they are still hot.

↑Support creators by visiting their site 😊