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Flaky Layered Paratha (parota)
A step‑by‑step guide to making ultra‑flaky Indian parathas that combine the chew of a tortilla with the layers of a puff pastry. Includes tips for folding techniques, resting, cooking, and storage so you can enjoy them fresh or freeze for later. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Gluten window test to ensure proper hydration
- • Rolling the dough until almost translucent
- • Applying ghee between each fold
- • Resting after folding to relax gluten
- • Cooking on medium heat without burning
Safety Warnings
- • Hot oil can cause severe burns – keep a lid nearby.
- • Do not leave the skillet unattended on medium heat.
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