Nool Parotta

Ingredients

• 500 g all-purpose flour (Maida; plus extra for dusting)
• 2 tsp salt (Adjust to taste)
• 1 tsp sugar (Helps browning and tenderness)
• 300 ml water (Use enough to make a very soft, elastic dough)
• 1 egg (Optional; makes the parotta richer and more tender)
• 100 ml neutral cooking oil (For kneading, resting, stretching, and frying)
• 30 g butter or ghee (For brushing the cooked parottas; optional but recommended)

Steps

1. 1

   Combine the flour, salt, and sugar in a large mixing bowl. If using the egg, add it now and mix it into the flour.

2. 2

   Pour in the water gradually while mixing until a soft, slightly sticky dough forms. Do not add all the water at once; the exact amount depends on the flour.

3. 3

   Knead the dough for 8–10 minutes, by hand or with a dough hook, until smooth, supple, and elastic. Add a little oil if it feels dry, but keep the dough softer than ordinary roti dough.

4. 4

   Coat the dough with oil, cover the bowl, and let it rest at room temperature for at least 1 hour. A 2-hour rest gives the best stretch and flakiness.

5. 5

   Divide the rested dough into 8 equal balls. Coat each ball generously with oil, cover them, and rest for another 20–30 minutes so the gluten relaxes.

6. 6

   Oil a clean work surface. Place one dough ball on it and press it flat with oiled fingers.

7. 7

   Stretch the dough outward from the center until it is extremely thin and nearly translucent. Take care not to tear it; small tears are acceptable for this rustic style.

8. 8

   Brush the stretched sheet lightly with oil. Pleat or gather it repeatedly into long thin folds, then coil the gathered strip into a loose spiral. Tuck the end underneath and set it aside, covered. Repeat with the remaining dough balls.

9. 9

   Allow the coiled portions to rest for 10–15 minutes. This second rest helps preserve the layers when they are rolled.

10. 10

    Heat a heavy skillet or griddle over medium heat. Flatten one coil gently with oiled fingers or a rolling pin into a round about 15–18 cm wide; do not press so hard that the layers merge.

11. 11

    Place the flattened parotta on the hot skillet. Cook for about 1–2 minutes, until the underside develops pale golden spots, then turn it over.

12. 12

    Brush or drizzle a little oil around the edges and over the surface. Cook, turning as needed, until both sides are golden, crisp in spots, and fully cooked through. Repeat with the remaining portions.

13. 13

    While the parotta is still hot, place it between your palms and gently clap or squeeze it from the sides to separate and fluff the layers into noodle-like strands. Serve immediately with curry or salna.

Notes

The supplied source contains only the dish name and hashtags; no ingredient quantities or instructions are visible. This is a traditional-style reconstruction, and the egg may be omitted for a vegetarian version. Keep the dough well oiled and give it adequate resting time—the soft dough and repeated stretching are essential for flaky layers.

Nutrition per serving

• main
• South Indian
• street food
• vegetarian-optional
• egg-optional
• griddle-cooked
• flaky
• flatbread