Kerala Parotta Recipe
Make Kerala Parotta Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
For Laminating & Finishing
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 100–110°F / 38–43°C), warm milk, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — use fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.
- 3
Combine and knead
Make a well in the flour. Pour the activated yeast mixture, 2 tbsp oil and 2 tbsp melted ghee into the well. Mix with a spoon until shaggy, then turn onto a lightly floured surface and knead about 8–10 minutes until a smooth, elastic, slightly tacky dough forms. Add small splashes of water or flour as needed to achieve soft but not sticky consistency.
- 4
Rest (first rise)
Lightly oil a clean bowl with 1 tbsp oil, place the dough inside, coat lightly with oil or ghee, cover with plastic wrap or a damp cloth, and let rest in a warm place for 45–60 minutes or until slightly puffy. This short rest helps relax gluten for stretching; Kerala parotta traditionally uses short fermentation.
Shaping & Laminating
- 5
Divide dough
Punch down the rested dough gently to release any large bubbles. Divide the dough into 10 equal portions (about 50–55 g each for 3 cups flour). Roll each portion into a smooth ball and coat lightly with ghee. Cover and let rest 10 minutes to relax.
- 6
Roll or stretch thin
On a generously oiled or lightly floured surface, take one dough ball and flatten with your fingers or a rolling pin into a very thin round or rectangle (as thin as possible without tearing). Traditional technique stretches extremely thin until almost translucent; using a rolling pin is fine for home cooks.
- 7
Apply ghee and fold
Brush the entire surface lightly with melted ghee (about 1/2 tsp per sheet). Sprinkle a light dusting of the 1/4 cup reserved flour if the sheet is sticky. Starting from one edge, fold the sheet into pleats (approx 1/2–3/4 inch wide) accordion-style, or roll tightly into a long cylinder and coil into a flat round (snail shape). Tuck the end underneath to seal. Repeat for remaining balls.
- 8
Second rest
Place the coiled pieces seam-side down on a tray, cover with a damp towel, and rest 10–15 minutes to relax the dough and preserve layers.
- 9
Final shaping
Take each coiled piece, press gently to flatten, and using a rolling pin, roll into a disc about 4–5 inches (10–12 cm) across — aim to preserve visible layers while making a flat parotta. Dust lightly with flour if needed to prevent sticking.
Cooking & Finishing
- 10
- 11
Cook parottas
Lightly brush the pan with a little oil (about 1 tsp). Place a rolled parotta on the hot surface. Cook 1–1.5 minutes until small bubbles appear and the underside has golden brown spots. Flip and brush the cooked side with ghee. Cook the other side another 1–1.5 minutes, pressing gently with a spatula to encourage even cooking and separation of layers. If desired, add a little more ghee or oil around edges to crisp.
- 12
Crisp and open layers
After both sides are cooked and lightly browned, hold the parotta with a pair of tongs or propped spatula and gently fold or tug it repeatedly to help separate layers and make it flaky. Cook another 15–30 seconds on each side if you want extra crispness.
- 13
