1 kg Wheat Flour (Maida / All-Purpose Flour) 1 tsp Baking Powder 2 tsp Salt 2 tsp Sugar 2 Eggs 2 tbsp Vegetable Oil (plus extra for cooking) Water (as needed) Coconut Oil (for coating dough balls)
Step 1: In a large mixing plate or bowl, add the wheat flour. Sprinkle in the baking powder, salt, and sugar.
Step 2: Add the two eggs and mix them into the dry ingredients by hand.
Step 3: Gradually add water while kneading the mixture. Once a rough dough forms, pour in 2 tablespoons of vegetable oil and knead thoroughly until the dough is soft and pliable.
Step 4: Coat the entire dough ball with a thin layer of oil, wrap it tightly with plastic wrap, and let it rest for 5 hours to allow the gluten to develop.
Step 5: After resting, unwrap the dough and divide it into equal-sized balls. Coat each ball generously with coconut oil, cover them again, and let them rest for 15 minutes.
Step 6: Grease a smooth work surface. Take a dough ball and flatten it as thinly as possible using your hands (do not use a rolling pin).
Step 7: Create layers using one of the 5 methods demonstrated: (1) Pleat like a paper fan and coil; (2) Cut a radius, roll into a cone, and press; (3) Fold edges to center, roll, and coil; (4) Cut into thin strips with a pizza cutter, gather, twist, and coil; or (5) Fold into a long strip and roll up tightly.
Step 8: Once all balls are shaped into coils, cover and let them rest for another 10 minutes.
Step 9: Flatten the coiled dough balls gently with your hands into thick circles to form the parottas.
Step 10: Heat a pan or griddle and brush with a little oil. Cook the parottas on medium heat, flipping occasionally and adding oil if needed, until both sides have golden brown spots.
Step 11: Remove the hot parottas from the pan and immediately ‘clap’ or scrunch them between your hands to release the layers and ensure softness. Serve warm
Fuzzy_Welcome8348
Looks fantastic!! Amazing job
DisastrousServe8513
I never have the patience for it. I just buy them frozen.
Memeentomist
Seventeen parottas is impressive. The flaky layers on those look really well defined which means you nailed the oil and folding technique. I have tried making them a few times but I can never get the layers to separate cleanly like that. Mine always end up more like a thick flatbread. Definitely waiting on that recipe. Do you freeze them after cooking or store them fresh? Curious how the texture holds up after reheating.
4 Comments
Source: [5 Easy Ways to Make Soft Parotta (Sri Lankan Style)](https://thaayakaunavukal.com/recipe/5-easy-ways-to-make-soft-parotta-sri-lankan-style-1770931552914)
1 kg Wheat Flour (Maida / All-Purpose Flour)
1 tsp Baking Powder
2 tsp Salt
2 tsp Sugar
2 Eggs
2 tbsp Vegetable Oil (plus extra for cooking)
Water (as needed)
Coconut Oil (for coating dough balls)
Step 1:
In a large mixing plate or bowl, add the wheat flour. Sprinkle in the baking powder, salt, and sugar.
Step 2:
Add the two eggs and mix them into the dry ingredients by hand.
Step 3:
Gradually add water while kneading the mixture. Once a rough dough forms, pour in 2 tablespoons of vegetable oil and knead thoroughly until the dough is soft and pliable.
Step 4:
Coat the entire dough ball with a thin layer of oil, wrap it tightly with plastic wrap, and let it rest for 5 hours to allow the gluten to develop.
Step 5:
After resting, unwrap the dough and divide it into equal-sized balls. Coat each ball generously with coconut oil, cover them again, and let them rest for 15 minutes.
Step 6:
Grease a smooth work surface. Take a dough ball and flatten it as thinly as possible using your hands (do not use a rolling pin).
Step 7:
Create layers using one of the 5 methods demonstrated: (1) Pleat like a paper fan and coil; (2) Cut a radius, roll into a cone, and press; (3) Fold edges to center, roll, and coil; (4) Cut into thin strips with a pizza cutter, gather, twist, and coil; or (5) Fold into a long strip and roll up tightly.
Step 8:
Once all balls are shaped into coils, cover and let them rest for another 10 minutes.
Step 9:
Flatten the coiled dough balls gently with your hands into thick circles to form the parottas.
Step 10:
Heat a pan or griddle and brush with a little oil. Cook the parottas on medium heat, flipping occasionally and adding oil if needed, until both sides have golden brown spots.
Step 11:
Remove the hot parottas from the pan and immediately ‘clap’ or scrunch them between your hands to release the layers and ensure softness. Serve warm
Looks fantastic!! Amazing job
I never have the patience for it. I just buy them frozen.
Seventeen parottas is impressive. The flaky layers on those look really well defined which means you nailed the oil and folding technique. I have tried making them a few times but I can never get the layers to separate cleanly like that. Mine always end up more like a thick flatbread. Definitely waiting on that recipe. Do you freeze them after cooking or store them fresh? Curious how the texture holds up after reheating.