Nool Parotta (Kerala Layered Parotta)

Ingredients

• 2 cup Maida (all-purpose flour)
• 2 tbsp Sugar
• 2 tbsp Ghee (Plus additional oil or ghee for rolling and cooking, as needed.)
• 2 tbsp Curd (plain yogurt)
• 1 tsp Salt
• Water (Use as required to make a pliable dough.)
• Oil or ghee (For greasing the work surface, rolling, and cooking; use as needed.)

Steps

1. 1

   Combine the maida, sugar, ghee, curd, and salt in a mixing bowl. Add water gradually while mixing until the ingredients come together into a soft, pliable dough.

2. 2

   Knead the dough until smooth and elastic. Press it lightly with a finger; it should spring back slightly rather than remain deeply indented.

3. 3

   Cover the dough and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes the dough easier to stretch and roll.

4. 4

   Divide the rested dough into portions. Take one portion and place it on a work surface lightly coated with oil or ghee.

5. 5

   Roll the dough into a very thin sheet, adding a little more oil or ghee to the surface if needed to prevent sticking.

6. 6

   Using a pizza cutter, cut the thin dough sheet into narrow strips from one side to the other.

7. 7

   Gather all of the strips together. Twist the bundle gently so the strips wind around one another, creating the noodle-like layers characteristic of nool parotta.

8. 8

   Gently flatten the twisted bundle without compressing away the layers. Roll it into a round parotta.

9. 9

   Heat a skillet or tawa over medium heat and lightly grease it with oil or ghee. Place the rolled parotta on the hot surface and cook until the underside develops light golden spots.

10. 10

    Turn the parotta over and cook the second side until golden and cooked through, adding a little more oil or ghee as needed. Repeat with the remaining dough portions.

11. 11

    Remove each cooked parotta from the skillet and gently crush or clap it between your hands while hot to separate and reveal the flaky layers. Serve immediately with curry.

Notes

The source does not specify the exact amount of water, rolling fat, cooking fat, dough portions, or skillet temperature. Add water gradually and use enough oil or ghee to keep the dough from sticking. Serve hot with a curry of choice.

Nutrition per serving

• main
• flatbread
• vegetarian
• South Indian
• Kerala cuisine
• stovetop
• layered
• flaky