Parotta
Parotta

Parotta
Parotta

Parotta
Parotta

Parotta
Parotta

Layered Dough Fascinates Me

We can get so many different results from a simple combination of flour, water, and fat. Layering the dough multiples the number of results exponentially — from puff pastry recipes, where process of folding butter into dough multiple times (laminating) is long and requires precise timing and temperature, to more quick and forgiving recipes like for this street-food flatbread Parotta from Southern India.

There are many articles and videos about making this flatbread, but most recipes belong to people who make it every day and don’t need to measure ingredients any more. The results on pictures are different — more or less thick, more or less soft, with more or less defined layers. So, where to begin?

Ingredients

Traditional flour for Parotta is maida, chemically bleached low protein (8-10%) wheat flour. Here in the U.S., it can be substituted with cake flour (the same level of protein) or even all-purpose (11%) flour without any problem. There are two types of fat that are suitable for the Parotta recipes: Ghee (clarified butter) and cooking oil. The difference between ghee and clarified butter is milk proteins – ghee keeps them and gives a better taste to everything cooked with it versus clarified butter that is pure milk fat. If the goal is to keep close to traditional recipes, ghee is preferred. Wheat flour, water, and fat are all that is used for making plain Parotta. There is also an enriched variation, when the dough is made with eggs and milk.

Dough

The most appealing images of Parotta are with thin, defined, and soft layers that make this flatbread tender. It means we need a soft and stretchy dough with relatively high hydration (water to flour ratio). To stretch the dough until it is almost see-through thin, we need it to be relaxed after every step of forming a flatbread. The easiest way to stretch the dough for beginners is on lightly greased surface with a large rolling pin.

Fat is used to create a thin film on the surface of stretched dough. It protects the dough from over drying when stretched and helps layers to stay defined. To play with flavors, substitute ghee with herb or vegetable flavored oils. Another common way is sprinkling the stretched dough with spice mixes and finely chopped vegetables before folding and layering.

Cooking

Parrotas are cooked on hot flat tavas. At home we can use cast iron or any other skillets that can be heated evenly and able to keep the heat well. Flat breads are cooked better if flipped often. Cooked Parotta needs to be fluffed to separate layers while still hot.

Parotta | South Indian Layered Flatbread

Prep Time1 hr
Cook Time5 mins
Total Time1 hr 50 mins
Course: Bread, Side Dish
Cuisine: Indian
Keyword: bread, layered dough, lycooking, lyukum cooking lab, recipe
Servings: 6 flatbreads 9"D

Ingredients

  • 250 g wheat flour all-purpose, King Arthur brand preffered
  • 125 ml milk
  • 1 pinch kosher salt
  • 2 tbsp ghee

Instructions

  • Combine all ingredients except ghee or oil and knead a soft and smooth dough. Cover it with plastic wrap and let rest (for proper flour hydration) for 45 minuted in room temperature or refrigerate overnight.
  • Unwrap the dough, roll it into a cylinder (2" D), and cut it to 6 equal portions. Flatten each portion to make rounds ~4" D). Cover with plastic wrap and let it rest for 5 minutes.
  • Work with one portion of the dough at a time. Keep the rest covered with plastic wrap. Lightly grease working surface with melted ghee. Use rolling pin to stretch each portion of the dough paper thin. Lightly brush it with more ghee. Gently peel it from the working surface and make 1" wide accordion fold. Roll folded dough into a spiral with the end tucked under. Grease your working surface again and repeat with the next portion of dough.
    Making Parotta
  • Flatten each portion of dough to make rounds ~4"D. Start with the dough you folded and rolled first. Let rounds rest for 5 minutes, covered.
    Making Parotta
  • Preheat dry skillet on high. Roll each round of dough twice larger in diameter or to desired thickness.
    Making Parotta
  • Cook flatbreads on hot skillet, for a few seconds on each side, flipping. Pile cooked flatbreads and fluff them while they are still hot.

Notes

Video by MyIndiaExperience (Dhaba market diner, Tamil Nadu India) shows final stages of forming rounds, cooking them on hot griddle (tava) and puffing a pile of flat breads to release layers.
Слоеная лепешка из Южной Индии (Parotta)
Лепешечное слоеное by Rosa Skoblova
My other favorite recipes with layered dough:
BADAMBURA, ALMOND PUFF PASTRY
BRIOCHE FEUILLETÉE AT HOME FOR TWO
LAYERED BREAD: QATLAMA PATIR NON
Parotta