Kerala-Style Parotta

Ingredients

• 500 g all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 tsp sugar (helps with browning and tenderness)
• 300 ml water (add gradually; the dough should be soft and pliable)
• 60 ml vegetable oil (divided, for kneading, laminating, and frying)
• 30 g all-purpose flour (for dusting and shaping)

Steps

1. 1

   Combine the flour, salt, and sugar in a large mixing bowl. Stir to distribute the seasonings evenly.

2. 2

   Pour in the water gradually while mixing, stopping when a shaggy dough forms. Add a little more or less water as needed; the dough should be soft rather than stiff or sticky.

3. 3

   Knead the dough for 8–10 minutes until smooth and elastic. Work in about 1 tablespoon of the oil during kneading if the dough feels dry.

4. 4

   Coat the dough lightly with oil, cover the bowl, and let it rest at room temperature for at least 30 minutes. Resting relaxes the gluten and makes the dough easier to stretch.

5. 5

   Divide the dough into 6 equal portions and shape each portion into a smooth ball. Coat the balls with oil, cover them, and rest for another 20–30 minutes.

6. 6

   Oil a work surface generously. Place one dough ball on it and flatten it with your fingertips.

7. 7

   Stretch and gently pull the dough into a very thin rectangle or circle, taking care not to tear it. Brush the surface with oil and dust lightly with flour.

8. 8

   Pleat or fold the stretched dough repeatedly into a long strip, then coil the strip into a spiral. Tuck the end underneath and gently flatten the coil. Repeat with the remaining dough balls.

9. 9

   Rest the shaped coils for 10–15 minutes so the dough relaxes again. Do not skip this rest, or the parottas may spring back while being flattened.

10. 10

    Heat a heavy skillet or griddle over medium heat. Flatten one coil into a round about 5–6 inches wide, keeping the layers intact, and place it on the hot skillet.

11. 11

    Cook for about 2–3 minutes on the first side until pale golden spots appear. Brush or drizzle a little oil around and over the parotta, then turn it.

12. 12

    Cook the second side for another 2–3 minutes, adding a little more oil if needed, until both sides are golden and the layers are cooked through.

13. 13

    Repeat with the remaining dough. Stack the cooked parottas and gently clap or press the sides between your hands while still warm to separate and expose the flaky layers.

14. 14

    Serve immediately with Kerala vegetable stew, chicken curry, beef curry, egg curry, or another thick gravy.

Notes

The provided post and transcript do not contain a legible recipe; the ingredient quantities, method, and timings are reconstructed estimates based on the parotta reference in the hashtags. For best texture, keep the dough well-oiled and allow both resting periods. Serve hot.

Nutrition per serving

• main
• side dish
• flatbread
• vegetarian
• dairy-free
• egg-free
• South Indian
• pan-fried