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A parotta is a layered flatbread made from all purpose flour, from the culinary tradition of southern India,especially in Kerala. That is why the name Kerala Parotta!
I am sharing a pictorial as well as detailed recipe and some tips to nail this flatbread in first attempt.
Ingredients: Makes 6 parottas
- 2 cups All Purpose Flour
- 1/3 cup fine Semolina
- 1 tbsp sugar
- 1 tsp salt
- Luke Warm water for kneading
- 1/2 cup oil (I use Canola / sunflower oil)
- 2 tbsp Ghee
- 1 tbsp butter on room temperature
Method
- Mix flour, semolina, sugar and salt in a bowl.
- Slowly add warm water and mix it well with you hands until a loose dough is formed.
- Place the dough on a working surface and knead it well until dough is soft, smooth and elastic.If the dough feels dry, add some water with a spoon and knead.
- Brush some oil and cover the dough with a moist cloth for 15-20 minutes.
- Divide the dough in 6 equal sized balls and smear them generously with oil and keep aside for 10 minutes.
- Now, on a work surface take one ball and spread some oil on surface and with your hands stretch out the dough.You can use the heel of your palm and work from middle to outer. If the dough does not stretch because its dry ,use a bit more oil.Make it thin and be very gentle in the process.Apply the mix of butter and ghee on the whole sheet.
- Now, take a knife and cut the sheet in vertical stripes.Gather the stripes like a rope.Now, wrap the rope around 2 fingers and with the end make a knot.
- Repeat with the rest of the dough.
- Now ,take one ball and place it on a greased dinner plate. With you hands stretch the dough towards outer. Should not very thick or thin.
- Now, heat a griddle or a flat pan, sprinkle few drops of ghee and cook the parotta on a medium heat.
- When cooked,stack 3-4 parottas together and compress from sides to show up the layers. The parottas need to be hot otherwise it will break.
- Serve Kerala Parotta with the curry of your choice.
Tips:
- Water for the dough needs to be warm so that gluten is released for an elastic dough.
- You must knead the dough smooth and rest it because it is very important.
- Be gentle when stretching the dough for parotta.
- Be generous with applying the butter and ghee as they play vital role in the separate layers as well as making the parotta flacky.
- Make sure your palms are oily not dry when handling the dough.
- Most important keep a smile on your face and be happy and add in lots of your love in making this bread!!
- You can make this dairy free and vegan as well by substituting butter and ghee with coconut oil.
Happy Cooking
Lots of Love