Parotta/Porotta is a type of Indian flatbread. Served as a main dish with either vegetable kurma or non-vegetarian gravy, it is a favorite delicacy of food-lovers. In South Indian states, it is available as street food too. What makes this flatbread yummy is the crispy outer layers and chewy inner portions. A stack of freshly cooked hot parottas with the smell of ghee- is a treat for your senses!
Here is the Parotta Recipe video
This popular fast food comes in different shapes and sizes. According to these, it has got several names. Coin parotta, Bun parotta, and Kothu parotta are only a few of them. In the Malabar region of Kerala, one can find many recipes that make each of them unique. Local food shops and five-star restaurants equally compete for making the best bread in town. Kerala Parotta and Beef Curry are one of the most popular combinations for meat-lovers.
Cooking this multi-layered bread requires some skill and practice. Even without having that much experience, everyone can make it at home. One has only to follow the steps carefully.
The main ingredient of this fibrous bread is maida or all-purpose flour. Maida is a white flour used for making a wide range of fast foods. We get maida after removing the bran from wheat grain. Therefore, it contains only carbohydrates and some proteins. Some prefer wheat flour because maida is rich in gluten. Gluten is a group of proteins that gives the bread its elastic nature. Those who have autoimmune reactions to gluten should be careful while using it.
Whether it is wheat or all-purpose flour, the right amount of hydration will produce perfect layers in the flatbread. There is no need to add eggs and extra oil to make the bread soft. Remember, letting the dough remain moistened for at least three to four hours will give an equally satisfying result.
While preparing the dough, keep these handy tricks in mind. Add a pinch of sugar to make the cooked parottas look attractive with a golden-brown color on the outside. The more you knead the dough with stretching motions, the better it gets. Also, brush the dough with a mixture of oil and ghee to prevent it from drying up.
The next step is the preparation of little balls from the dough. Then these dough-balls are flattened by hand on a large kitchen countertop. The bigger it gets stretched, the more layers it will make. Here also, it needs to be greased and dusted to prevent the layers from sticking together.
Then divide those large oval-shaped or rectangle-shaped dough into thin strips. Put these strips side by side and roll them together into a spiral. Once you get the small spiraled balls ready, it is time to start heating the pan!
Just apply some pressure on the ball, spread it with a slight thickness. If it is too thin as plain flatbread/roti, the dough will break its form. Toss it on the hot pan, flip the sides a couple of times. While doing this, make sure to grease both the surfaces with enough amount of ghee. It will not only add flavor but also make it soft and puffy.
When it turns golden-brown on the sides and give off a mouth-watering smell, it is time to know that your parotta is ready! After repeating the process for all the rolled-balls, stack all the bread one on top of the other. Crush this stack from both sides using your hand to bring out the separate layers hidden there. And, finally, enjoy them hot and fresh with your favorite side dish!
Parotta Recipe: https://www.tastycircle.com/recipe/parotta-paratha-porotta/