Low Fat Layered Indian Parotta
Elevate your homemade bread game with this *Low Fat Layered Indian Parotta*, a healthier take on the classic layered flatbread from South India. Crafted with a mix of whole wheat flour and all-purpose flour, this parotta boasts a flaky, spiral-layered texture achieved through clever folding and rolling techniques. Low-fat yogurt and olive oil create a lighter dough, while the optional touch of ghee ensures every bite is irresistibly flavorful. Perfectly golden and soft, these parottas are cooked on a skillet and pair beautifully with curries, chutneys, or enjoyed on their own. With minimal fat and maximum taste, this recipe transforms a traditional indulgence into a wholesome delight for every meal.
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Recipe Information
Ingredients
- 2 cups Whole Wheat Flour
- 1 cup All-Purpose Flour
- 1 teaspoon Salt
- 0.5 teaspoon Baking Powder
- 1 cup Warm Water
- 0.5 cup Low-fat Yogurt
- 2 tablespoons Olive Oil
- 1 tablespoon Ghee or Melted Butter
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and baking powder. Mix well.
Create a well in the center of the flour mixture and add the warm water, low-fat yogurt, and 1 tablespoon of olive oil.
Mix the ingredients together using your hands to form a soft dough. Add more water if required, a little at a time.
Knead the dough for about 10 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
Divide the dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll out each ball into a thin circle as thin as possible without tearing.
Brush the surface of the rolled-out dough with a light layer of olive oil (use about 1 tablespoon in total for all portions).
Fold the circles like a fan to form pleats, then wind them into a spiral, tucking the end under the bottom.
Gently roll out each spiraled dough into a round, about 6 inches in diameter.
Heat a non-stick skillet over medium heat. Place a parotta on the skillet and cook for about 2 minutes on each side until golden brown, pressing gently with a spatula for even cooking.
Lightly brush each cooked parotta with a thin layer of ghee or melted butter to enhance flavor, but skip if strictly low-fat is desired.
Repeat with the remaining dough portions. Serve warm with your favorite curry or enjoy them plain.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 10.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 340 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1410 mg | 30% | |
*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.
