Layered Flatbread (parotta)
Layered Flatbread (Parotta) is a popular dish from Kerala Cuisine, known for its flaky, layered texture and delicious taste. This recipe will guide you through the process of making this traditional Indian flatbread at home.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup ghee
- Water, as needed
Instructions
- In a large bowl, mix the all-purpose flour, salt, and sugar.
- Add ghee to the flour mixture and rub it in with your fingers until it resembles breadcrumbs.
- Add water gradually and knead the dough until it is soft and pliable.
- Divide the dough into small balls and let them rest for 15 minutes.
- Roll out each ball into a thin sheet, then fold it into a long strip.
- Curl the strip into a coil and tuck the end underneath to form a ball. Repeat with the remaining dough.
- Flatten each ball with a rolling pin to form a thin, layered disc.
- Cook the parottas on a hot griddle, flipping once golden brown spots appear on both sides.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large bowl Rolling pin Griddle or skillet
Tools
Mixing spoon Knife
Serving suggestions
Serve the layered flatbread hot with your favorite curry or chutney.
Tips & tricks
For flakier parottas, you can brush each layer with ghee before folding and rolling.
Cost
$5