Layered Indian Flatbread (Parotta)

How to prepare layered indian flatbread (parotta)

1. Put the flour in a bowl and make a well in the center. Add the salt and water there. Gradually pull the flour into the water, mixing with your fingers until the dough comes together. Add 1 teaspoon of oil.
2. Knead the dough by hand until smooth. I kneaded it by hand for about 2-3 minutes and then in the bread machine on the kneading program for 13 minutes. If kneading by hand only, knead for at least 10 minutes.
3. Place the dough on a floured work surface and cover with a bowl. Let it rest for 1 to 5 hours (the longer, the better; I left it for 2.5 hours).
4. Divide the dough into 6 equal pieces.
5. On a floured work surface, roll each piece into a thin, transparent rectangular sheet. It's okay if a few small holes appear. Brush the sheet with very little oil using a silicone brush. Sprinkle some white flour over the sheet.
6. Fold the sheet along the long side, the way you would fold paper when making a fan. From one end, roll the dough until you get a snail shape (see photos 4 and 5). Lift the end of the dough and press it into the center of the snail (photo 6).
   * To see the folding technique better, watch this video from 0:17 to 0:50
8. Take each snail and flour the work surface again. Roll out the snail into a round sheet, but this time not so thin that you can see through it (I rolled it to about 20 cm diameter). Brush the sheet with a little oil on top.
9. In a very hot non-stick or cast iron pan (without adding fat), fry the flatbreads over medium heat, oiled side down, for 3-4 minutes. While it browns, brush the top with oil. Flip and cook the other side for 2-3 minutes.
10. Remove the breads to a plate and clap them gently between your palms to separate the layers. This step is important!
    * To see how to clap the breads, watch this video from 1:26 to 1:33
11. Best served warm.

Print