- In a large bowl, combine whole wheat flour, salt, baking powder, and sugar. Add the egg and milk, then gradually add water and knead into a soft dough. Lightly oil the dough and let it rest for 15-30 minutes.
- Divide the dough into golf ball-sized portions. Dust with flour, roll into thin disks (approximately 4-6 inches in diameter), and brush with ghee. Sprinkle flour generously over the ghee to create layers.
- Roll each disk into a log, then coil into a spiral. Tuck the ends underneath to secure the shape. Let the spirals rest for 10 minutes.
- Gently roll the spirals into flat disks, being careful to maintain the layers. Heat a skillet or griddle over medium heat and cook each parotta, flipping and adding ghee or oil until golden brown and flaky on both sides.
- Tap the cooked parottas gently with a spatula to fluff the layers. Serve hot with side dishes like vegetable kurma or chicken salna.
- Calories:120 kcal25%
- Energy:502 kJ22%
- Protein:3 g28%
- Carbohydrates:18 mg40%
- Sugar:1 mg8%
- Salt:150 g25%
- Fat:4 g20%
Last Updated on 2 months by Neha Deshmukh
Whole Wheat Parotta Recipe – Flaky Layered Indian Flatbread
Hey everyone! If you’ve ever craved that incredibly flaky, layered Indian flatbread you get at your favorite restaurant, you’re in the right place. Today, I’m sharing my go-to whole wheat parotta recipe. It takes a little practice, but trust me – the reward is so worth it. I first made these for a family gathering, and they were a huge hit!
Why You’ll Love This Recipe
These aren’t your everyday rotis. Parottas are all about those gorgeous, delicate layers that practically melt in your mouth. This recipe uses whole wheat flour, making them a little healthier without sacrificing any of that amazing texture. They’re perfect for a weekend brunch, a special dinner, or honestly, any time you’re craving something truly delicious.
Ingredients
Here’s what you’ll need to make these flaky beauties:
- 2 cups whole wheat flour (approx. 250g)
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup milk (approx. 120ml)
- 1 egg
- 2-3 tablespoons ghee (approx. 30-45ml)
- 2-3 tablespoons vegetable oil
Ingredient Notes
Let’s talk ingredients for a sec – a few little things can make a big difference!
Whole Wheat Flour: Choosing the Right Type
I prefer using atta, the Indian whole wheat flour, for the best results. It has a slightly coarser texture that helps create those layers. If you can’t find atta, regular whole wheat flour will work, but the texture might be a little different.
Ghee: The Key to Flaky Layers – Regional Variations & Substitutes
Ghee is essential for that signature flaky texture. It adds a richness and flavor you just can’t replicate. Traditionally, South Indian parottas use a generous amount of ghee! If you’re not a fan of ghee, you can substitute with melted butter, but ghee really is the star here.
The Role of Baking Powder
A tiny bit of baking powder helps create a slightly softer, more pliable dough. Don’t skip it!
Milk & Egg: Impact on Texture
The milk and egg add moisture and richness to the dough, making it easier to work with and contributing to a softer parotta.
Step-By-Step Instructions
Alright, let’s get cooking!
- In a large bowl, combine the whole wheat flour, sugar, salt, and baking powder.
- Add the egg and milk. Gradually add water (start with about ¼ cup and add more as needed) and knead into a soft, pliable dough. It should be softer than roti dough.
- Once the dough comes together, rub it with about a tablespoon of ghee. Cover with oil and let it rest for at least 15 minutes. This resting time is crucial – it allows the gluten to relax, making the parottas easier to roll.
- Divide the dough into golf ball-sized portions. You should get around 10-12 parottas.
- Dust each portion with flour and roll it into a thin disk, about 6-8 inches in diameter.
- Brush the rolled disk generously with ghee. Sprinkle a little flour over the ghee – this is the secret to creating those layers!
- Now, roll the disk into a log, like you’re making a Swiss roll. Then, coil the log into a spiral. Tuck the ends underneath to secure the shape.
- Let the spirals rest for another 10 minutes. This helps them hold their shape.
- Gently roll each spiral into a flat disk again, maintaining the layers as much as possible. Be gentle!
- Heat a skillet or tawa (flat griddle) over medium heat. Place a parotta on the hot surface and cook for about 2-3 minutes per side, flipping occasionally. Add a little oil around the edges as needed.
- Cook until golden brown spots appear on both sides.
- Once cooked, gently tap the parotta with a clean cloth or spatula. This helps to fluff up the layers!
Expert Tips
A few things I’ve learned along the way…
Achieving the Perfect Fluff
The tapping step is key. It separates the layers and gives you that beautiful, fluffy texture. Don’t be shy – give it a good tap!
Troubleshooting Sticky Dough
If your dough is too sticky, add a little more flour, one tablespoon at a time. But be careful not to add too much, or the parottas will be tough.
Mastering the Rolling Technique
Rolling the spirals can be tricky at first. Don’t worry if they’re not perfect! Just focus on maintaining the layers as much as possible. Practice makes perfect.
Variations
Want to switch things up? Here are a few ideas:
Vegan Parotta
Simply omit the egg and use a plant-based milk like almond or soy milk. You might need to add a little extra water to get the right consistency.
Gluten-Free Parotta (Using Alternative Flours)
Experiment with gluten-free flour blends. A blend of rice flour, tapioca starch, and potato starch can work well, but you may need to adjust the liquid accordingly.
Spice Level: Adding Chili Flakes or Green Chilies
My friend loves adding a pinch of chili flakes to the dough for a little kick! You could also finely chop a green chili and add it to the dough.
Festival Adaptations: Parotta for Special Occasions
During festivals, my family loves to make slightly sweeter parottas by adding a little extra sugar to the dough.
Serving Suggestions
Parottas are incredibly versatile! They’re amazing with:
- Vegetable Kurma
- Chicken Salna
- Dal Makhani
- A simple yogurt dip
- Even just a dollop of butter and a sprinkle of salt!
Storage Instructions
Leftover parottas can be stored in an airtight container in the refrigerator for up to 2 days.
FAQs
Let’s answer some common questions:
What is the difference between Parotta and Roti?
Roti is typically made with just whole wheat flour, water, and salt, and is cooked directly on a hot griddle. Parottas, on the other hand, are layered with ghee and rolled into a spiral before being cooked, resulting in a flakier texture.
Can I make the dough ahead of time?
Yes, you can! Just prepare the dough and store it in an oiled bowl in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
How do I get the parotta layers to separate properly?
The ghee and flour sprinkling are key! Also, the gentle tapping after cooking is essential for fluffing up the layers.
What can I substitute for ghee?
Melted butter can be used as a substitute, but ghee provides a unique flavor and texture that’s hard to replicate.
How do I reheat parottas without making them soggy?
The best way to reheat parottas is on a dry skillet or tawa over medium heat. Flip them frequently until heated through. You can also lightly brush them with ghee before reheating.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
