Flaky Buttery Flatbread - Parotta

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm)
• 1 tsp Salt (fine sea salt)
• 4 tbsp Ghee (clarified butter, divided (3 tbsp for dough, 1 tbsp for brushing))
• 1 tbsp All-Purpose Flour (for ghee mixture) (helps keep layers distinct)

Instructions

1. Make the Dough

   In a mixing bowl combine 2 cups sifted all‑purpose flour and 1 tsp salt. Gradually add 3/4 cup lukewarm water while stirring, then add 3 tbsp melted ghee. Knead until smooth and elastic, about 8‑10 minutes.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes stretching easier.

   Time: PT15M

3. Divide and Shape

   Divide the rested dough into 4 equal portions and shape each into a smooth ball.

   Time: PT5M

4. Stretch the Dough Thin

   Take one ball, press it flat, then tug and stretch each corner outward, rotating as you go, until the sheet is paper‑thin and almost translucent.

   Time: PT5M

5. Prepare Ghee‑Flour Mixture

   Melt 1 tbsp ghee in a small bowl, stir in 1 tbsp flour until smooth. This mixture will be brushed onto the thin dough.

   Time: PT3M

6. Brush Ghee Mixture

   Using a pastry brush, lightly coat the entire surface of the stretched dough with the ghee‑flour mixture.

   Time: PT5M

7. Pleat the Dough

   Starting at one short edge, fold the dough back and forth like an accordion to create pleats. Continue until the whole sheet is pleated.

   Time: PT5M

8. Coil the Pleats

   Roll the pleated strip into a tight spiral, then gently roll the coil onto the side of your hand to flatten it slightly.

   Time: PT3M

9. Preheat the Griddle

   Place a griddle or cast‑iron tawa over medium‑high heat and let it heat up to about 200°C (390°F).

   Time: PT5M

   Temperature: 200°C

10. Cook the Perotta

    Lay the coiled flatbread onto the hot griddle. Cook 2‑3 minutes per side, pressing gently with a spatula, until dark brown speckles appear across the surface.

    Time: PT5M

    Temperature: 200°C

11. Cool and Serve

    Transfer the cooked perotta to a plate, let it rest for 2 minutes, then tear or cut into pieces and serve warm.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g