Introduction
A Kerala Parotta is a layered flatbread made of maida flour, originating in Tamil Nadu, especially in the central region. It’s a popular street food (Thattukada/roadside shops) in Southern India and is served with empty salna and other gravies.
Ingredients
- 4 cups maida
- 1 tbsp sugar
- ½ tsp salt
- 290 ml water (1¼ cup)
- 100 ml ghee + refined oil
Instructions
- Take maida in a bowl and add salt and sugar.
- Add ½ cup room temperature water and start kneading the dough.
- Add the remaining water and continue kneading.
- The dough will be sticky.
- Transfer it to a clean countertop.
- Dust some flour and knead the dough for at least 15 minutes (rolling motion first, then stretching motion with both hands).
- Stretching the dough makes the parottas soft and chewy.
- The dough is ready when it stretches without breaking.
- Grease a container with the prepared ghee and oil mixture.
- Place the dough in it and cover with a moist towel.
- Rest for 1–2 hours.
- The dough will become very soft.
- Divide the dough into smooth balls (about 8 balls).
- Grease the balls with the ghee-oil mixture, cover to prevent drying, and rest for another 30 minutes.
- Roll out the dough.
- Apply the ghee mixture and stretch the dough with your hands.
- Apply the ghee mixture generously.
- Stretch it into a thin rectangle.
- Dust some maida over it.
- Using a knife, cut slices about 1.5 cm apart.
Enjoy with any type of gravies.
Spice Level:
