Flaky Layered Parotta Recipe – Eggless Indian Flatbread

Last Updated on 1 month by Neha Deshmukh

Flaky Layered Parotta Recipe – Eggless Indian Flatbread

Hey everyone! If you’ve ever craved that incredibly soft, flaky, layered Indian flatbread you get at restaurants, you’re in the right place. I remember the first time I tried making parotta at home – it was a bit of a disaster, honestly! But after a lot of practice (and a few failed attempts!), I’ve perfected a recipe that delivers those restaurant-quality results. And the best part? It’s totally achievable in your own kitchen. Let’s dive in!

Why You’ll Love This Recipe

This parotta recipe is all about texture. We’re talking unbelievably soft, wonderfully flaky layers that practically melt in your mouth. It’s a little bit of work, yes, but the payoff is so worth it. Plus, this version is eggless, making it a great option for everyone. It’s perfect for a weekend brunch, a special dinner, or just when you’re craving something truly delicious.

Ingredients

Here’s what you’ll need to make these amazing parottas:

• 1.5 cup all-purpose flour (maida) – about 180g
• To taste salt
• ?? cup milk – about 180ml (we’ll discuss the amount in the notes!)
• 2 tablespoon oil – about 30ml
• 2 tablespoon beaten egg
• As needed water – about ½ – ¾ cup (120-180ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

All-Purpose Flour (Maida) – Understanding its role in texture

Maida is key for that signature soft texture. It has lower gluten content than wheat flour, which results in a more tender parotta. You can experiment with a mix of maida and atta (whole wheat flour), but maida will give you the most authentic result.

Oil – Choosing the right oil for flavour and flakiness

I prefer using a neutral-flavored oil like sunflower or vegetable oil. You want something that won’t overpower the taste of the parotta. Ghee (clarified butter) can also be used – brushed on during layering and cooking – for an extra rich flavour, but it’s not essential.

Egg – Discussing the egg’s contribution and potential substitutes.

The egg adds a lovely richness and helps bind the dough. If you’re looking for a vegan option, I’ve included some great substitutes in the variations section below!

Water – Importance of gradual addition for dough consistency

This is crucial. Add the water slowly, a little at a time, while kneading. You want a soft, pliable dough that isn’t sticky. The amount of water needed will vary depending on the flour and humidity.

Salt – Balancing the flavours

Don’t skip the salt! It might seem like a small thing, but it really balances the flavours and enhances the overall taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the all-purpose flour and salt. Give it a good mix.
2. Add the milk, oil, and beaten egg to the flour mixture. Start mixing it all together.
3. Now, gradually add water while kneading. This is where the magic starts! Keep kneading until you form a soft, pliable dough. It should be smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1-2 hours. This allows the gluten to relax, making the parotta even softer.
5. After resting, knead the dough again with a little oil. This helps to bring it back to life.
6. Divide the dough into small, equal-sized round balls. Brush each ball lightly with oil. This prevents them from sticking together.
7. On a lightly greased surface, flatten a ball into a thin sheet using a rolling pin. Don’t worry about making it perfectly round!
8. Now for the layering! Gather the edges of the sheet and fold it into a layered ball. Repeat this process for all the dough balls.
9. Flatten each layered ball again into a round parotta using your hands or a rolling pin. Be gentle – you want to maintain those lovely layers.
10. Heat a tawa (griddle) or flat pan over medium heat. Cook each parotta, applying oil on both sides, until golden brown and flaky. You’ll see those beautiful bubbles forming!
11. Serve hot with your favourite curry or stew.

Expert Tips

Want to take your parotta game to the next level? Here are a few tips I’ve learned along the way:

Achieving the perfect flaky layers

The key is gentle handling and generous oiling during the layering process. Don’t press too hard when flattening the parotta after layering.

Kneading techniques for a soft dough

Kneading is essential! Aim for at least 8-10 minutes of kneading to develop the gluten properly. Use the heel of your hand and push, fold, and turn the dough.

Troubleshooting common dough issues

• Dough too sticky? Add a little more flour, one tablespoon at a time.
• Dough too dry? Add a little more water, one teaspoon at a time.
• Parottas are tough? The dough wasn’t kneaded enough, or it wasn’t rested long enough.

Variations

Let’s get creative!

Vegan Parotta (Egg Substitute Options)

For a vegan version, replace the egg with 2 tablespoons of unsweetened applesauce or mashed banana. You can also use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).

Whole Wheat Parotta (Using Atta)

I love making these with a mix of maida and atta! Try using ¾ cup maida and ¾ cup atta for a slightly healthier version.

Spice Level – Adding chili flakes or spices to the dough

My friend loves adding a pinch of chili flakes or some cumin powder to the dough for a little extra flavour. Feel free to experiment!

Festival Adaptations – Serving suggestions for special occasions

During festivals, we often serve parotta with a special non-vegetarian curry like mutton rogan josh or chicken korma.

Serving Suggestions

Parotta is incredibly versatile! Here are a few of my favourite ways to serve it:

• Vegetable curry (aloo gobi, chana masala)
• Non-veg stew (chicken stew, mutton stew)
• Dal (lentil soup)
• Raita (yogurt dip)
• Even just a simple egg curry!

Storage Instructions

Can you store leftover parottas? Absolutely!

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 4 days. Reheat on a tawa or in a microwave.
• Freezer: You can freeze cooked parottas for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer bag.

FAQs

Got questions? I’ve got answers!

What type of oil is best for making parottas?

A neutral-flavored oil like sunflower or vegetable oil works best. Ghee adds a lovely richness, but isn’t essential.

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

Yes! You can make the dough a day ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature and knead it again before using.

My parottas are tough, what could be the reason?

The dough likely wasn’t kneaded enough, or it wasn’t rested long enough. Make sure to knead for at least 8-10 minutes and let it rest for 1-2 hours.

Is it possible to freeze parottas after they are cooked?

Yes, absolutely! Wrap them individually and store in a freezer bag for up to 2 months.

What can I serve with parotta besides curry?

Raita, dal, or even a simple egg curry are all delicious options.

Can I use lukewarm water for kneading the dough?

Yes, lukewarm water can help activate the gluten and make the dough softer. Just make sure it’s not too hot!

Enjoy making these flaky, layered parottas! I hope this recipe brings a little bit of Indian restaurant magic to your home. Happy cooking!