How to make parota

 

Here’s a simple recipe to make South Indian-style Parota (Parotta) – the flaky, layered flatbread that’s soft inside and crispy outside:

Ingredients:

All-purpose flour (Maida) – 2 cups

Oil – 3 tbsp

Salt – 1 tsp

Sugar – ½ tsp

Water – as needed (for kneading)

Extra oil – for layering and cooking

Method:

1. Prepare the Dough

In a large bowl, mix flour, salt, sugar, and 1 tbsp oil.

Add water little by little and knead into a soft, smooth dough.

Apply some oil over the dough, cover it, and rest for at least 2–3 hours (this helps get soft layers).

2. Divide and Roll

After resting, divide dough into equal lemon-sized balls.

Grease your rolling surface and rolling pin with oil (not dry flour).

Roll each ball into a very thin sheet – as thin as possible, almost transparent.

3. Create Layers

Apply a little oil over the rolled sheet.

Fold it like a paper fan (pleating).

Roll the pleated strip into a spiral and tuck the end under (like a bun).

Repeat for all dough balls. Rest spirals for 15 minutes.

4. Cook the Parota

Roll each spiral gently into a round flat parota.

Heat a tawa/pan and cook parotas one by one, applying oil on both sides until golden brown spots appear.

5. Fluff the Layers

Once cooked, stack 2–3 parotas together and gently clap them between your hands (this helps the layers separate and become flaky).

Serving Suggestion

Serve hot with salna (vegetable or chicken curry), kurma, or even just curd and pickle.