Flaky Layered Parotta Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Flaky Layered Parotta Recipe – Authentic Indian Flatbread

Hey everyone! If you’ve ever been to a South Indian restaurant and fallen head-over-heels for those unbelievably flaky, layered parottas, you’re in the right place. I remember the first time I tried to make these at home – it was a bit of a disaster! But trust me, with a little patience and these tips, you’ll be whipping up restaurant-quality parottas in your own kitchen. They’re a bit of a project, but so worth it.

Why You’ll Love This Recipe

These aren’t just any flatbreads. They’re a celebration of texture – crispy, flaky layers that practically melt in your mouth. Perfect for a weekend brunch, a special occasion, or just when you’re craving something truly delicious. Plus, they’re incredibly versatile. Serve them with a spicy salna, a creamy curry, or even just a dollop of yogurt. You won’t regret it!

Ingredients

Here’s what you’ll need to create these flaky wonders:

• 4 cups maida (plain flour/all-purpose flour) – about 500g
• 1 tsp salt
• 1 tsp sugar
• 1/3 to 1/2 cup oil – about 75-120ml
• As required water – approximately 1 to 1.5 cups (240-360ml)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Maida (Plain Flour/All-Purpose Flour) – Types and Uses: Maida is the key to that signature flaky texture. It has lower gluten content than whole wheat flour, which results in a softer, more pliable dough. You can find it at most Indian grocery stores, or online.

Oil – Choosing the Right Oil for Flakiness: This is important. I prefer using a neutral-flavored oil like sunflower or vegetable oil. Some people swear by using a mix of oil and a little bit of ghee (clarified butter) for extra richness and flakiness – feel free to experiment!

Water – Temperature and Quantity: Lukewarm water works best. Start with 1 cup and add more gradually, a tablespoon at a time, until the dough comes together. You want a soft, pliable dough, not a sticky one.

Salt & Sugar – Role in Dough Development: Don’t skip these! Salt enhances the flavor, while a touch of sugar helps with browning and adds a subtle sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, salt, and sugar. Gradually add water, mixing as you go, until a soft dough forms. Now, pour in 1 tablespoon of oil and knead for a few minutes until everything is well combined.
2. Rest the Dough (Round 1): Cover the dough with a damp cloth or plastic wrap and let it rest for 2-3 hours. This is crucial! It allows the gluten to relax, making the dough easier to work with.
3. Prepare for Layering: Grease your hands and your work surface generously with oil. Divide the dough into tennis-ball-sized portions (about 8-10 portions). Coat each ball with oil and let them rest for another 15-20 minutes. This keeps them from drying out.
4. Roll Out the Rotis: Roll each ball into a 4-5 inch thick roti. Don’t worry about making them perfectly round! Layer them on a greased tray, making sure they don’t stick to each other, and let them rest for 10 minutes.
5. Stretch and Pleat: This is where the magic happens! Gently stretch each roti into a thin, translucent sheet using oiled hands or a rolling pin. Don’t stress if you get minor tears – they’re totally normal. Pleat the sheet into a long strip, then coil it into a rosette shape. Repeat with all the dough balls and let them rest for another 10 minutes.
6. Roll into Parottas: Roll each rosette into a thick parotta, again greasing generously with oil.
7. Cook to Perfection: Heat a tawa (flat griddle) over medium heat. Cook each parotta until golden brown on both sides.
8. Fluff and Serve: Immediately crush the hot parottas between your palms to separate the layers. Serve immediately with your favorite curry or salna!

Expert Tips

• Generous with the Oil: Seriously, don’t skimp on the oil! It’s what creates those beautiful layers.
• Gentle Stretching: Be gentle when stretching the dough. You want it thin, but not torn to shreds.
• Hot Tawa: Make sure your tawa is hot before you start cooking. This helps the parottas puff up and get crispy.

Achieving the Perfect Flaky Texture

The key is all in the layering and the oil. The more layers you create, and the more oil you use, the flakier your parottas will be. Don’t be afraid to experiment with different rolling and pleating techniques to find what works best for you.

Troubleshooting Common Issues (Tears, Toughness)

• Tears: If your dough is tearing, it’s likely too dry. Add a teaspoon of water at a time and knead until it becomes more pliable.
• Toughness: Tough parottas usually mean the dough wasn’t rested long enough. Make sure you give it those 2-3 hours!

Dough Resting Times – Why They Matter

I can’t stress this enough – resting the dough is essential. It allows the gluten to relax, making the dough easier to roll and stretch. Plus, it develops the flavor. Think of it as a little self-care for your dough!

Variations

• Vegan Parotta (Oil & Flour Substitutions): Swap the oil for a vegan alternative like coconut oil or avocado oil. The maida is already vegan-friendly!
• Spice Level – Adding Chili Flakes to the Dough: My friend Priya loves adding a pinch of chili flakes to the dough for a little kick. It’s a great way to spice things up!
• Festival Adaptations (Eid, Diwali): These parottas are a staple during festivals like Eid and Diwali. They’re often served with special festive curries.

Serving Suggestions

These parottas are amazing with:

• Vegetable Salna: A classic South Indian pairing.
• Chicken Salna: For the meat lovers!
• Kerala Beef Fry: A spicy and flavorful option.
• Dal Makhani: A creamy and comforting lentil dish.
• Simple Yogurt: Sometimes, less is more!

Storage Instructions

Parottas are best enjoyed fresh. However, you can store leftover parottas in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a skillet until warmed through. They won’t be as flaky as when they’re fresh, but still delicious!

FAQs

What type of flour is best for making parotta?

Maida (plain flour/all-purpose flour) is the traditional choice for flaky parottas.

Can I make the dough ahead of time? If so, how should I store it?

Yes! You can make the dough a day ahead and store it in the refrigerator, covered tightly with plastic wrap. Bring it to room temperature before using.

My parottas are tough, what am I doing wrong?

Most likely, the dough wasn’t rested long enough. Make sure to give it at least 2-3 hours.

What is salna, and where can I find a recipe?

Salna is a South Indian vegetable or meat stew, typically served with parottas or idiyappam. You can find tons of recipes online – just search for “vegetable salna recipe” or “chicken salna recipe.”

How can I prevent the parottas from sticking to the tawa?

Make sure your tawa is well-greased and hot before you start cooking. Also, use enough oil when rolling out the parottas.