Layered parotta

Parotta is a layered flatbread. It is flaky, buttery and heavy filling (because of Calories)! You are going to see it how it is high in calories...Not be confused with Parathas from North-India. This parotta is a roadside trademark in Tamil Nadu, Kerala. In Kerala, they call it Malabar porotta/parotta. This small shop opens their door for business after 6 pm and they keep making, rolling, and chopping this parottas even after midnight. They just serve this parottas with Saalna (with meat or without meat gravy) or it is “Kothu Parottas” means minced parothas, onion, spices, egg, saalna and sometime meat too). All T.N people will love this roadside tasty parottas. My mom has never made at home. Why she should prepare when you get those flaky bread every corner of the street. But in US, when we crave for those items you have to bend yourself. So roll up your sleeves and let’s have fun with the dough.
Skill level: If you are confortable with rotis/parathas , this parotta cooking skill is intermediate or otherwise could be difficult for beginner.
To prepare the Paratta dough

Maida/all purpose flour: 1 cup
Baking soda: 1/4 tsp
Salt: 1/4 tsp or per ur taste
Oil: 2 tsp
Hot water: 1/2 cup

Take a bowl, add all the ingredients except water. Pour the hot water and with a wooden spoon mix it. When the dough is little cool to touch, knead for 5 minutes and make a smooth ball, smear the oil and cover it. Let it rest at least 1 to 2 hours. I would advice to let it rest 5 to 6 hours, it is easy to work later.


Required 3 or more tbsp of oil to brush each parattas

Some important steps with images

1.The dough after several hours

2. Make 5 even balls out of the dough

3. roll it really thin brush some oil

4.Start from one end and fold like a fan (Indian ladies think about ur saree pleats)

5.The round and thin shape will become like fan or pleats, hold it together