Parotta – South Indian Layered Flatbread
Parotta is a beloved layered flatbread from South India, known for its delicate, crispy layers that peel apart beautifully while remaining soft and tender. Its elastic dough and unique folding technique make it a fun and rewarding bread to prepare at home.
🕒 Prep Time: 15 min
⏳ Resting Time: 1-5 hours
🍳 Cook Time: 5-7 min per parotta
🍽️ Yield: 6 parottas
🥄 Ingredients
- 250 g all-purpose flour (type 55)
- 150 ml water
- 1/2 tsp salt
- 1/4 cup (60 ml) oil (plus extra for cooking)
👩🍳 Instructions
- 🥣 Make the Dough:
Place flour in a bowl and create a well in the center. Add salt and water gradually, mixing with fingers until dough starts to form. Add 1 tsp oil.
Knead by hand until smooth and elastic, about 10 minutes, or knead 2-3 minutes by hand and then 13 minutes in a bread machine. Cover and let rest under a bowl for 1 to 5 hours (the longer, the better).
- 🔪 Divide and Roll:
Divide dough into 6 equal portions. On a floured surface, roll each piece into a thin, rectangular, semi-transparent sheet. Small holes are okay.
- 🖌️ Layering:
Brush each sheet lightly with oil using a silicone brush. Sprinkle some flour over the oiled surface.
- 🌀 Fold and Roll:
Fold the dough lengthwise accordion-style, like making a paper fan. Then roll it up tightly from one end to form a coil or snail shape. Press the tail end into the center to seal.
- 🌿 Final Roll:
Dust work surface with flour and gently roll each coil into a round disc about 20 cm diameter. Lightly oil the surface of each disc.
- 🍳 Cook the Parotta:
Heat a non-stick or cast-iron pan until very hot, no oil needed initially. Place the parotta with the oiled side down, cooking on medium heat for 3-4 minutes. While cooking, brush the top side with oil. Flip and cook the other side for 2-3 minutes until golden brown.
- 👋 Separate Layers:
Remove from pan and gently slap the parotta between your palms to separate the layers — this step is essential for the signature flaky texture.
- 🔥 Serve Warm:
Parotta is best enjoyed warm and fresh.
💡 Tips
- The resting time improves dough elasticity and flavor.
- Don’t worry about small holes in the dough sheets; they add character.
- Slapping the cooked parotta is key to creating flaky layers.
- Watch videos between 0:17–0:50 and 1:26–1:33 for folding and slapping technique.
🎉 Perfect For
- South Indian meals
- Accompanying rich curries or stews
- Enjoying as flaky flatbread snacks
📝 Final Thoughts
Parotta is a unique and fun Indian bread with crispy yet tender layers. Its dough elasticity and folding technique produce a delightful flaky texture that pairs perfectly with spicy Indian dishes. Cooking it at home brings authentic South Indian flavors to your table.