1 kg Parotta

Ingredients

• 1 kg all-purpose flour (maida)
• 20 g salt
• 25 g sugar (Helps with browning and tenderness.)
• 120 ml vegetable oil (For the dough, laminating, and cooking.)
• 600 ml water (Add gradually; the exact amount depends on the flour.)
• 50 g all-purpose flour (for dusting) (Use only as needed while shaping.)

Steps

1. 1

   Combine the flour, salt, and sugar in a large mixing bowl. Mix thoroughly so the seasonings are distributed evenly.

2. 2

   Add about 2 tablespoons of the oil and rub it into the flour. Pour in the water gradually while mixing until a soft, slightly sticky dough forms; do not add all the water at once if the dough is already soft.

3. 3

   Transfer the dough to a lightly oiled work surface. Knead it for 10–15 minutes until smooth, elastic, and pliable. The dough should be softer than ordinary roti dough and should stretch without tearing.

4. 4

   Coat the dough with a little oil, cover the bowl, and let it rest at room temperature for at least 1 hour. For especially tender layers, rest it for up to 2 hours.

5. 5

   Divide the rested dough into approximately 16 equal portions. Shape each portion into a smooth ball, coat lightly with oil, cover, and rest for another 15–20 minutes.

6. 6

   Oil the work surface generously. Place one dough ball on it and stretch or press it outward from the center until it becomes extremely thin and nearly translucent. Use oiled hands rather than excessive dry flour so the layers remain tender.

7. 7

   Drizzle a little oil over the stretched dough. Fold it into pleats or accordion folds, then coil the pleated strip into a round spiral. Tuck the end underneath and gently flatten the coil. Repeat with the remaining dough balls.

8. 8

   Heat a heavy flat griddle or tawa over medium heat. Lightly oil the surface once hot.

9. 9

   Place one flattened dough coil on the griddle and gently press or roll it into a round about 15–18 cm wide. Cook until the underside develops pale golden spots, about 1–2 minutes.

10. 10

    Brush or drizzle a small amount of oil over the top, then turn the parotta. Cook the second side for 1–2 minutes, turning as needed, until both sides are golden and the layers are cooked through. Avoid very high heat, which can brown the outside before the center cooks.

11. 11

    Remove the parotta to a plate and repeat with the remaining portions, adding a little oil to the griddle as necessary.

12. 12

    For flaky layers, stack two or three cooked parottas and gently clap or press the sides between your hands while they are still hot. Serve immediately with salna, kurma, chicken, mutton, beef, or vegetable curry.

Notes

The supplied post contains only a title/description and no written ingredient list or method. Quantities and instructions above are a conventional reconstruction for a 1 kg flour batch and should not be treated as the creator's verified formula. Keep the dough covered during resting and shaping so it does not dry out. Cooked parottas are best served hot; refrigerate leftovers in an airtight container for up to 3 days and reheat on a hot griddle.

Nutrition per serving

• bread
• flatbread
• vegetarian
• South Indian
• griddle-cooked
• layered
• parotta
• served with curry