Gluten-Free Layered Indian Parotta

Elevate your gluten-free cooking game with this irresistible Gluten-Free Layered Indian Parotta, a flaky and crispy flatbread that’s perfect for pairing with your favorite curries, chutneys, or pickles. This recipe expertly recreates the iconic layers of traditional South Indian parotta using gluten-free all-purpose flour and a hint of xanthan gum for structure. The dough, enriched with Greek yogurt for a tender crumb, is pleated and rolled to achieve those signature layers before being pan-cooked to golden perfection. Whether you’re gluten-intolerant or simply exploring new recipes, this step-by-step guide promises a show-stopping bread experience that’s both satisfying and easy to master.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 0.75 cup Greek yogurt or plain yogurt
• 0.5 cup Warm water
• 2 tablespoons Olive oil
• 0.25 cup Butter or dairy-free butter
• 0.25 cup Rice flour

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and baking powder.

Step 2

Add the Greek yogurt and mix until it resembles a coarse meal.

Step 3

Gradually add warm water, mixing continuously, until the dough comes together and becomes smooth and pliable. Add a little extra water if necessary.

Step 4

Knead the dough gently for a few minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.

Step 5

Divide the dough into 8 equal portions and roll each into a smooth ball.

Step 6

Lightly dust a clean surface with rice flour. Take one dough ball and roll it out into a thin, large circle, approximately 8-10 inches in diameter.

Step 7

Brush a light layer of olive oil onto the rolled dough. Carefully fold the circle like a fan or pleat to form a thin strip.

Step 8

Starting from one end, roll the pleated strip tightly into a spiral. Press down to flatten the spiral lightly.

Step 9

Repeat steps 6 to 8 for the remaining dough balls.

Step 10

Roll out each spiral into a 6-inch circle gently, ensuring the layers remain visible.

Step 11

Heat a non-stick skillet or tawa over medium heat. Add a little oil.

Step 12

Cook each parotta for 2-3 minutes on each side until golden brown and cooked through, brushing with butter on each side before flipping.

Step 13

Once cooked, stack the parottas and gently pat the edges to reveal the layers.

Step 14

Serve hot with curry, chutney, or pickle of your choice.

Nutrition Facts

Serving size	(676.9g)

Amount per serving	% Daily Value*
Calories	1839.0

Total Fat 83.0g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 137.4mg	0%
Sodium 1728.6mg	0%
Total Carbohydrate 253.9g	0%
Dietary Fiber 8.5g	0%
Total Sugars 5.5g
Protein 21.5g	0%

Vitamin D 38.1IU	0%
Calcium 172.3mg	0%
Iron 2.0mg	0%
Potassium 206.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 4.7%

Carbs: 54.9%