- Start with dry mixing of wheat flour, sugar, salt and oil.
- Gradually add water into the dry mixture and start kneading. Continue to knead for 10 means
- Cover the dough and let rest for approximately an hour.
- Take small quantities of dough and form dough balls.
- Let dough balls rest for another five minutes so that they are easy to roll and handle.
- Flatten a dough ball into small thin disc-like shape.
- Sprinkle some oil to make the rolling smoother.
- Keep aside the flattened and rolled disc and apply oil on top of it before piling other discs one over other.
- Ensure that you have applied oil on every disc.
- Let discs rest for at least 20 minutes so that the oil can soak in.
- Take one disc at a time and gently pull the sides to make a large circle.
- Gather the stretched dough into one corner, like a Swiss roll, and secure the end by pressing it.
- Start pressing the spiral balls into thin circle. You can use more oil to make the process smoother.
- Heat a tawa and place these raw parottas on the tawa.
- Let each side cook for a minute.
- Apply one teaspoon of oil on each parotta and cook on low flame until it turns golden.
- Remove from the tawa and serve with curry.
Parotta is a common street food in southern India and is highly prevalent in Kerala and Tamil Nadu region. This multilayered flatbread was initially introduced by the Indian Muslims and Sri Lankan Moor in the 1970s and since then it is well spread into several Indian states.
Parottas are a significant item in the Indian wedding feasts, religious events and festivals.