← Nouns Cooking · Indian

Ingredients

• 300 g plain flour (maida)
• 1 tsp Sugar
• 1 tsp Salt
• 100 ml Milk
• 1 tbsp ghee or oil
• 100 ml lukewarm water, as needed
• 5 tbsp oil or melted ghee, for layering and cooking

Method

1. Mix the flour, sugar and salt in a bowl. Add the milk, ghee and enough lukewarm water to make a soft dough, then knead for 10 min until very smooth and stretchy.
2. Coat the dough with a little oil, cover and rest for at least 2 hours (up to 4); this lets it stretch thin without tearing.
3. Divide into 8 balls, oil them and rest for 10 min more. On an oiled worktop, roll each ball out as thin as you can, until almost see-through. A few tears don’t matter.
4. Drizzle with oil, then pleat the sheet like a paper fan into a long rope. Coil the rope into a tight spiral and tuck the end underneath. Repeat with the rest and let the coils rest for 10 min.
5. Gently press and roll each coil into a 15 cm round about 5 mm thick.
6. Cook on a hot tawa or frying pan over medium heat for 2–3 min per side, drizzling with oil, until golden and crisp in spots.
7. While still hot, stack 2 or 3 parottas and clap them between your palms (or scrunch them from the sides) to open up the flaky layers. Serve warm.

Tips

• Be generous with the oil when shaping: it’s what keeps the layers apart.
• Cooked parottas freeze well; reheat them in a dry pan.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen