Flaky South Indian Parotta

Ingredients

• 500 g all-purpose flour (Maida; plus extra for dusting if needed)
• 1 tsp salt
• 1 tsp sugar (Helps with browning and tenderness)
• 300 ml water (Add gradually; the dough may require slightly more or less)
• 120 ml neutral cooking oil (Used in the dough, for resting, layering, and cooking; the source emphasizes that sufficient oil is essential for flaky layers)

Steps

1. 1

   Combine the all-purpose flour, salt, and sugar in a large bowl. Mix evenly so the seasoning is distributed throughout the flour.

2. 2

   Add the water gradually while mixing until a soft, cohesive dough forms. Do not pour in all the water at once; stop when the dough comes together and is soft rather than runny.

3. 3

   Knead the dough thoroughly for about 8–10 minutes, by hand or with a dough hook, until smooth, elastic, and supple. A well-kneaded dough should spring back slowly when pressed.

4. 4

   Coat the dough with a little of the oil, cover the bowl, and let it rest at room temperature for at least 30 minutes. This resting period relaxes the gluten and makes the dough easier to stretch.

5. 5

   Divide the rested dough into 6 equal portions and shape each portion into a smooth ball. Keep the portions covered so they do not form a dry skin.

6. 6

   Oil a tray or shallow container and place the dough balls in it. Coat them lightly with oil, cover, and rest them for another 30–60 minutes. The dough should become noticeably softer and easier to handle.

7. 7

   Generously oil a work surface. Place one dough ball on it, flatten it gently, and stretch or pull it into a very thin rectangle or oval. Work carefully so the dough becomes thin without tearing; some small tears are acceptable.

8. 8

   Brush the stretched dough with oil. Fold or pleat it repeatedly from one end to the other to create many thin layers, then coil the pleated strip into a loose spiral and tuck the end underneath.

9. 9

   Repeat the stretching, oiling, pleating, and coiling process with the remaining dough portions. Cover the shaped coils and let them rest for 15–20 minutes before rolling.

10. 10

    Heat a flat griddle or tawa over medium heat. Do not use high heat: the parotta needs time to cook through and develop flaky layers without burning on the outside.

11. 11

    Place one rested coil on the oiled work surface and flatten it gently into a round about 15–18 cm wide. Avoid pressing too firmly, or the delicate layers will merge.

12. 12

    Place the flattened parotta on the hot griddle. Cook over medium heat until the underside develops pale golden spots and the surface begins to lose its raw appearance, about 1–2 minutes.

13. 13

    Brush or drizzle a small amount of oil over the top, then turn the parotta. Cook the second side until golden patches appear and the bread is cooked through, turning as needed for even browning, about 2–3 minutes total.

14. 14

    Repeat with the remaining dough, maintaining medium heat and adding a little oil as needed so each parotta cooks evenly and remains flaky.

15. 15

    Immediately place each cooked parotta between your hands and gently clap or squeeze it from the sides to fluff and separate the layers. Serve hot, preferably with vegetable or meat salna, curry, or another South Indian accompaniment.

Notes

The supplied description and transcript do not contain the author's full ingredient list, measurements, or exact method; the quantities and detailed method above are a conventional reconstruction based on the video's topic and transcript. The transcript specifically emphasizes extra resting time, sufficient oil for flaky layers, medium-heat cooking, and fluffing the finished parottas. For best texture, serve immediately. Leftovers can be refrigerated for up to 3 days and reheated on a medium-hot griddle.

Nutrition per serving

• bread
• breakfast
• dinner
• vegetarian
• South Indian
• flatbread
• griddle-cooked
• flaky