Flaky Indian bread cooked on a cast iron griddle.
g plain flour
g baking powder
egg (medium hen)
g of sugar
mL neutral oil
a mixing bowl, combine flour, baking powder, salt, and sugar, using a clean
hand. Combine egg and flour mixture slowly. Add milk little by little while
combining the dough together; add plain water if required. Knead tightly to get
a tight dough, apply oil on surface, and cover with a moist cloth; rest for 30
layers refer diagram below
the dough into 15- 17 equal pieces approximately 50 g each. Roll into small balls
and apply oil on each roll; cover and rest for another 15 minutes.
each ball as thin as possible, like dough sheets. Use oil instead of flour
oil on whole surface
2.now fold from one side to the other width-wise as you make a “w” shape with the
dough sheet, like a paper fan on both end
3 and 4 .
roll in the folded sheet lengthwise from one end to other like a spool and tuck
the end under the roll so when you flatten the layer will not open up.
is a very important process to get the layers. Repeat the process with other
side and with remaining dough. Cover the spiral rolls and rest for 15 minutes.
Preheat a metal griddle or a flat pan.
5 and 6.
Apply oil on a marble top using a
rolling pin and flatten rolls round with a 0.5-cm thickness.
on medium to high heat on each side, smeared with oil, to get golden brown
spots and layers to puff up. When cooked properly, you can break using two
porotta takes about 2–3 minutes for cooking. Maintain medium heat throughout to
cook evenly without burning.
get the layers separated, remove parotta from pan, and smear line of oil with a
brush. Beat both sides of parotta using the hard surface of your palm in a
clapping motion. Try not to overdo; otherwise, you will end up breaking the
parotta into pieces.
the process for remaining parotta rolls.(traditional way we use hand to press and flatten by four fingers )
Kerala parotta-malabari parotta
By Published: august 12, 2013 an easy step by step recipe of kerala-malabri parotta as seen in Beyond curry cook book Prep time: 30 min Cook time: 1 hour Total time: 1 hour 30 min