Homemade Flaky Parotta

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons ghee (clarified butter), for brushing 2 tablespoons ghee (clarified butter), for brushing
• Additional all-purpose flour, for dusting Additional all-purpose flour, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt.
2. 2.
   Add the vegetable oil and mix well until the flour resembles breadcrumbs.
3. 3.
   Gradually add water and knead the dough until it becomes smooth and elastic.
4. 4.
   Divide the dough into small balls and let them rest for 15 minutes.
5. 5.
   Take a dough ball and dust it with all-purpose flour. Roll it out into a thin circle.
6. 6.
   Brush the surface of the rolled-out dough with ghee.
7. 7.
   Fold the dough into pleats, similar to a fan fold.
8. 8.
   Roll the pleated dough into a spiral shape and tuck the end underneath.
9. 9.
   Repeat the process with the remaining dough balls.
10. 10.
    Heat a griddle or a non-stick pan over medium heat.
11. 11.
    Take a rolled-out dough spiral and dust it with all-purpose flour.
12. 12.
    Roll it out into a thin circle again.
13. 13.
    Place the rolled-out parotta on the hot griddle and cook until golden brown spots appear on both sides.
14. 14.
    Brush the cooked parotta with ghee and keep it warm.
15. 15.
    Repeat the process with the remaining dough spirals.
16. 16.
    Serve the homemade flaky parotta hot with your favorite curry or enjoy it on its own.

Treat your ingredients with care...

• All-purpose flour — Ensure that the flour is fresh and sifted to avoid any lumps in the dough.
• Ghee — If you prefer a vegan or dairy-free option, you can substitute ghee with vegetable oil for brushing the parotta.

Tips & Tricks

• To achieve flaky layers, make sure to brush each rolled-out dough with ghee before folding.
• Resting the dough balls allows the gluten to relax, making it easier to roll out the parotta.
• If you prefer a softer parotta, cover the cooked parottas with a clean kitchen towel to keep them warm and moist.

Serving advice

Serve the homemade flaky parotta with your favorite Indian curries such as butter chicken, chana masala, or paneer tikka masala. It can also be enjoyed with a side of raita (yogurt dip) or pickle.

Presentation advice

Stack the cooked parottas on a plate, allowing the layers to be visible. Garnish with a sprinkle of chopped cilantro for a pop of color.