Parotta is a flaky layered flatbread famous in the southern states of India made with whole wheat flour.

Some famous parottas are Kerala’s Malabar barotta, Madurai Bun barotta, Viruthunagar Vechu barotta.

All these parottas are unique and delicious with the kurma, salna , or just with raita.

After trying various recipes and flours I have mastered the skill of making this super flaky results.

Try this recipe with all-purpose flour and use vegetable shortening instead of oil for more flaky results.

The secret of making these parottas soft is kneading your dough.

Knead the dough for at least 10 minutes.

if you have a stand mixer then use it. let the stand mixer do the work for you.

Basically, the oil we use in this recipe will create the flaky layers

as the dough rest and gluten forms, it will be effortless to spread the dough.

Apply a generous amount of oil to the dough and massage it while resting

Basically, we want the dough to soak in the fat.

Use a combination of whole wheat and All-purpose flour for a delicious and healthy parotta.

A very easy homemade recipe made from scratch.

This is my favorite food along with kurma.

I remember the taste of lip-smacking kurma I use to enjoy when I was a kid.

Simple Kurma with lots of vegetables and mild spices

Stay tuned for our upcoming soy chunks salna recipe.

Sugar in this recipe will caramelize, gives the perfect look.

Serve parotta for lunch with your favorite side dish and salad for a complete meal.

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