Gluten-Free Layered Indian Parotta
Delight in the irresistible flakiness of this Gluten-Free Layered Indian Parotta, a delectable twist on the classic South Indian flatbread. Crafted with a harmonious blend of gluten-free all-purpose flour and a touch of xanthan gum for elasticity, this recipe ensures a perfectly pliable dough that creates beautifully distinct layers. The secret lies in its unique pleating and spiraling technique, which locks in the richness of olive oil and butter for a melt-in-your-mouth texture. With a quick resting period and a gentle skillet roast, these golden-brown parottas are ready to be paired with your favorite curry, chutney, or pickle. Whether you’re adhering to a gluten-free lifestyle or simply craving an authentic Indian treat, this recipe is your pathway to a traditional, yet wholesome indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.75 cup Greek yogurt or plain yogurt
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 0.25 cup Butter or dairy-free butter
- 0.25 cup Rice flour
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and baking powder.
Add the Greek yogurt and mix until it resembles a coarse meal.
Gradually add warm water, mixing continuously, until the dough comes together and becomes smooth and pliable. Add a little extra water if necessary.
Knead the dough gently for a few minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Lightly dust a clean surface with rice flour. Take one dough ball and roll it out into a thin, large circle, approximately 8-10 inches in diameter.
Brush a light layer of olive oil onto the rolled dough. Carefully fold the circle like a fan or pleat to form a thin strip.
Starting from one end, roll the pleated strip tightly into a spiral. Press down to flatten the spiral lightly.
Repeat steps 6 to 8 for the remaining dough balls.
Roll out each spiral into a 6-inch circle gently, ensuring the layers remain visible.
Heat a non-stick skillet or tawa over medium heat. Add a little oil.
Cook each parotta for 2-3 minutes on each side until golden brown and cooked through, brushing with butter on each side before flipping.
Once cooked, stack the parottas and gently pat the edges to reveal the layers.
Serve hot with curry, chutney, or pickle of your choice.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 5.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
