Parotta 1pc Recipe
Make Parotta 1pc Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Layering & Cooking
Method
Dough
- 1
Mix dry ingredients
In a medium bowl, combine 1 cup all-purpose flour, 1 tsp salt and 1 tsp sugar. Whisk briefly to distribute evenly.
- 2
Add fats and warm liquid
Add 1 tablespoon oil and 3 tablespoons warm water to the dry ingredients. Mix with a spoon until the dough begins to come together.
- 3
Knead with hot water
Gradually add the 3 tablespoons hot water while kneading with your hand for 6–8 minutes until a soft, slightly elastic, non-sticky dough forms. The dough should be smooth and pliable. If it is too sticky, dust with up to 1 tablespoon extra flour; if too stiff, wet hands with a little water and continue kneading.
- 4
Rest the dough
Shape the dough into a ball, coat lightly with a few drops of oil, place it in a bowl, and cover with a damp cloth or plastic wrap. Let it rest for 30–45 minutes at room temperature to relax the gluten—this makes the layers easier to stretch.
Layering & Cooking
- 5
Divide and pre-shape
After resting, divide the dough into 1 equal portion (this recipe is for a single parotta). Roll the portion lightly into a smooth ball and flatten it into a disc about 4–5 inches across.
- 6
Roll out thinly
On a lightly oiled surface (or dusted with the 1 tablespoon extra flour if preferred), using a rolling pin, roll the disc into a very thin circle or oval about 10–12 inches across. The thinner you roll, the more delicate and layered the parotta will be.
- 7
Brush with ghee and form layers
Brush the entire surface lightly with about 1 tablespoon ghee or melted butter. Starting at one edge, fold/roll the dough into a tight coil (like a Swiss roll). Once coiled, tuck the end underneath and flatten gently with the palm to form a round patty about 3–4 inches in diameter. Alternatively, you can make pleated folds (fan/accordion) and roll into a spiral—both create layers.
- 8
Second rest
Cover the rolled patty for 10 minutes to relax the dough again. This helps when you roll it out for the final cooking.
- 9
Final roll
Gently roll the coiled patty with a rolling pin into a flat disc about 6–7 inches in diameter and roughly 3–4 mm thick. Be gentle to preserve the coil/layers.
- 10
Preheat and cook on skillet
Heat a heavy skillet or tawa over medium-high heat until hot. Lightly grease the surface with 1 teaspoon oil or ghee. Place the rolled parotta on the hot skillet. Cook for 1–1.5 minutes until small bubbles appear on the surface and the underside gets light golden brown spots.
- 11
Flip and press
Flip the parotta and cook the second side for about 1 minute. Press gently with a spatula so layers separate and puff slightly, allowing even browning. If desired, add a little more ghee to the top after flipping for flavor and crisp edges.
- 12
Finish and rest
Flip again briefly to ensure both sides are browned and crisp in spots, total cook time about 3–4 minutes. Remove from skillet and place on a plate. Using your hands, gently fluff and separate the outer layers by ruffling the edges so the parotta opens up and becomes flaky. Let rest 1–2 minutes before serving so layers set slightly.