Kerala Parotta

Name: Kerala Parotta
Yield: 3 servings
Cuisine: Indian
Ingredients: 500g plain flour (maida); 1 egg (optional); Water and a little milk; 1 tsp sugar and 1 tsp salt; Plenty of oil or ghee

പൊറോട്ട/poh-ROT-tah/

Also known as: Malabar Parotta, Porotta, Barotta

About this dish

A flaky, layered flatbread made by stretching, coiling and griddling soft dough, then crushing it to open the layers.

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Ingredients

🌾500g plain flour (maida)

🥚1 egg (optional)

🥛Water and a little milk

🍬1 tsp sugar and 1 tsp salt

🫗Plenty of oil or ghee

Method

Serves 3

Knead a very soft, smooth dough, coat in oil and rest for 2 hours.

Divide into balls, oil them and stretch each one paper-thin.

Pleat or roll the sheet into a rope and coil it like a snail; rest again.

Flatten the coils and cook on a hot griddle with oil until golden and flaky.

Stack the hot parottas and clap them between your hands to open the layers.

✓ What Makes it Authentic

Kerala parotta (porotta) is the beloved bread of Kerala and Tamil Nadu, eaten with beef fry, egg curry or kurma.

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