Layered Indian Parotta
Discover the art of making **Layered Indian Parotta**, a flaky, golden flatbread that’s as pleasing to the eye as it is to the palate. This South Indian classic is crafted from a simple dough of all-purpose flour, oil, and ghee, skillfully rolled and coiled to create its signature soft, multi-layered texture. Each parotta is cooked to perfection on a hot skillet, its edges crisp yet irresistibly tender inside. With its delicate layers and rich buttery flavor, this parotta is the ideal accompaniment to curries, chutneys, or as a standalone indulgence. Easy to make at home, this recipe includes pro tips like stretching the dough to create ultra-thin layers and clapping the bread to fluff up its texture, ensuring a restaurant-quality finish. Perfect for family meals or festive gatherings, this satisfying dish is sure to impress!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 250 ml Water
- 50 ml Vegetable oil
- 100 grams Ghee (clarified butter)
Instructions
In a large bowl, mix together the all-purpose flour, salt, and sugar.
Add water gradually to the flour mixture and mix well to form a soft and pliable dough. The dough should be slightly sticky.
Add 2 tablespoons of vegetable oil to the dough and knead for about 10 minutes until smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
After resting, divide the dough into 10 equal portions and roll each into a smooth ball.
Take one dough ball, lightly flatten it with your palms, and roll it out into a very thin sheet or disk using a rolling pin. The thinner you roll it, the flakier your parotta will be.
Use your fingers to gently stretch the edges of the rolled-out dough to achieve a paper-thin consistency, if possible.
Drizzle a little oil over the surface and spread it evenly.
Roll up the dough from one edge to form a long rope, then coil the rope into a spiral (like a Swiss roll) and tuck the end underneath.
Repeat the rolling and coiling process with the remaining dough balls.
Let the coiled dough pieces rest for another 15 minutes.
Roll each coiled dough disk into a flat circle of about 6-7 inches in diameter.
Preheat a flat tawa or skillet over medium heat and grease it lightly with ghee.
Place the rolled parotta on the preheated skillet and cook for about 1 minute or until you see bubbles forming on the top.
Flip the parotta and drizzle some ghee around the edges and top, pressing lightly with a spatula to help it develop layers.
Cook until both sides are golden brown and crispy, about 2 minutes per side.
Once cooked, use your hands to clap the parotta from the edges to help separate the layers.
Serve hot with curry or your choice of chutney.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 5.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 536 mg | 11% | |
*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.
