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.

Layered Flatbread (parotta)

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 cup ghee
  • Water, as needed

Instructions

  1. In a large bowl, mix the all-purpose flour, salt, and sugar.
  2. Add ghee to the flour mixture and rub it in with your fingers until it resembles breadcrumbs.
  3. Add water gradually and knead the dough until it is soft and pliable.
  4. Divide the dough into small balls and let them rest for 15 minutes.
  5. Roll out each ball into a thin sheet, then fold it into a long strip.
  6. Curl the strip into a coil and tuck the end underneath to form a ball. Repeat with the remaining dough.
  7. Flatten each ball with a rolling pin to form a thin, layered disc.
  8. 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