Layered Indian Parotta

Flaky, buttery, and irresistibly delicious, Layered Indian Parotta is a culinary masterpiece that combines artistry and flavor in every bite. This traditional South Indian flatbread is made with simple pantry staples like all-purpose flour, ghee, and a touch of sugar, yet its unique preparation elevates it to a whole new level. Rolled and coiled dough creates the iconic soft, paper-thin layers that crisp up beautifully when cooked on a hot skillet. Perfectly golden and slightly charred, each bite of parotta is rich and satisfying. Whether served alongside a spicy curry, paired with tangy chutneys, or enjoyed on its own, this indulgent bread is sure to be the star of your table. Follow our step-by-step process to master the art of parotta-making—a perfect treat for any occasion!

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 250 ml Water
• 50 ml Vegetable oil
• 100 grams Ghee (clarified butter)

Directions

Step 1

In a large bowl, mix together the all-purpose flour, salt, and sugar.

Step 2

Add water gradually to the flour mixture and mix well to form a soft and pliable dough. The dough should be slightly sticky.

Step 3

Add 2 tablespoons of vegetable oil to the dough and knead for about 10 minutes until smooth and elastic.

Step 4

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.

Step 5

After resting, divide the dough into 10 equal portions and roll each into a smooth ball.

Step 6

Take one dough ball, lightly flatten it with your palms, and roll it out into a very thin sheet or disk using a rolling pin. The thinner you roll it, the flakier your parotta will be.

Step 7

Use your fingers to gently stretch the edges of the rolled-out dough to achieve a paper-thin consistency, if possible.

Step 8

Drizzle a little oil over the surface and spread it evenly.

Step 9

Roll up the dough from one edge to form a long rope, then coil the rope into a spiral (like a Swiss roll) and tuck the end underneath.

Step 10

Repeat the rolling and coiling process with the remaining dough balls.

Step 11

Let the coiled dough pieces rest for another 15 minutes.

Step 12

Roll each coiled dough disk into a flat circle of about 6-7 inches in diameter.

Step 13

Preheat a flat tawa or skillet over medium heat and grease it lightly with ghee.

Step 14

Place the rolled parotta on the preheated skillet and cook for about 1 minute or until you see bubbles forming on the top.

Step 15

Flip the parotta and drizzle some ghee around the edges and top, pressing lightly with a spatula to help it develop layers.

Step 16

Cook until both sides are golden brown and crispy, about 2 minutes per side.

Step 17

Once cooked, use your hands to clap the parotta from the edges to help separate the layers.

Step 18

Serve hot with curry or your choice of chutney.

Nutrition Facts

Serving size	(911.1g)

Amount per serving	% Daily Value*
Calories	3115.6

Total Fat 149.1g	0%
Saturated Fat 69.1g	0%
Polyunsaturated Fat 28.4g
Cholesterol 256mg	0%
Sodium 2375.7mg	0%
Total Carbohydrate 385.7g	0%
Dietary Fiber 13.6g	0%
Total Sugars 5.3g
Protein 51.6g	0%

Vitamin D 0IU	0%
Calcium 83.3mg	0%
Iron 23.2mg	0%
Potassium 536.1mg	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: 43.4%

Protein: 6.7%

Carbs: 49.9%