Lithuanian-style Parotta

Ingredients

In this Lithuanian-style Parotta recipe, we incorporate Lithuanian flavors by adding dill to the parotta dough. This herbaceous addition gives the parotta a unique taste that complements the traditional Indian flavors. Additionally, the cooking technique remains the same, with the parotta being cooked on a griddle until golden brown and crispy. We alse have the original recipe for Parotta, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/4 cup (15g) fresh dill, finely chopped 1/4 cup (15g) fresh dill, finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• Oil, for cooking Oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, melted butter, yogurt, fresh dill, and salt. Mix well until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle using a rolling pin.
4. 4.
   Heat a griddle or non-stick pan over medium heat and lightly grease it with oil.
5. 5.
   Cook each rolled-out parotta on the griddle for about 2-3 minutes on each side until golden brown and crispy.
6. 6.
   Repeat the process with the remaining dough balls.
7. 7.
   Serve the Lithuanian-style Parotta hot with Lithuanian-style side dishes.

Treat your ingredients with care...

• All-purpose flour — Make sure to use fresh flour for the best results.
• Fresh dill — Rinse the dill thoroughly and pat it dry before chopping.

Tips & Tricks

• For a richer flavor, you can substitute half of the melted butter with ghee.
• If you prefer a spicier version, add a pinch of chili powder or finely chopped green chilies to the dough.
• Serve the Lithuanian-style Parotta with Lithuanian-style pickles for an extra burst of flavor.
• Experiment with different herbs such as parsley or cilantro for a variation in taste.
• To make the parotta flakier, you can brush each layer with melted butter before rolling it out.

Serving advice

Serve the Lithuanian-style Parotta hot as a main dish accompanied by Lithuanian-style side dishes.

Presentation advice

Arrange the Lithuanian-style Parotta on a platter, garnished with fresh dill leaves for an appealing presentation.