Kerala Parotta Recipe
Indulge in the flaky, layered goodness of Kerala Parotta, a traditional South Indian flatbread made from finely milled flour and expertly rolled to create its signature texture. Each bite offers a delightful combination of crispiness on the outside and softness on the inside, perfectly complementing your favorite curry or side dish. Enjoy a piece of Kerala in every mouthful!
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Ingredients
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Dough Ingredients
For Cooking
Method
Making the Dough
- 1
Prepare the Dough
In a large mixing bowl, combine all-purpose flour, salt, and sugar. Gradually add water while mixing until a dough forms. Knead the dough for about 10 minutes until smooth.
- 2
Rest the Dough
Cover the kneaded dough with a damp cloth and let it rest for at least 30 minutes to 1 hour.
- 3
Divide and Shape
After resting, divide the dough into equal-sized balls (about 8-10). Coat each ball with a little oil and let them rest for another 15 minutes.
Rolling and Cooking
- 4
Roll the Parotta
Take one dough ball and flatten it with your hands. Use a rolling pin to roll it out into a thin circle, about 8-10 inches in diameter. Brush with a little oil or ghee.
- 5
Folding the Parotta
Start folding the rolled-out dough from one side to the other, creating pleats. Then, roll it into a spiral shape, tucking the end underneath. Flatten it slightly.
- 6
Cook the Parotta
Heat a tawa or skillet over medium heat. Add a little oil or ghee and place the folded parotta on it. Cook for 2-3 minutes on each side, until golden brown and crispy. Repeat with the remaining dough balls.
