Kerala Parotta


  • 1C AP flour
  • 1/2 t salt
  • 1/2 t sugar
  • 1 1/2 vegetable oil (sunflower recommended)
  • 1/3 C water
  • 1/4 t baking powder (to make soft)

Shaping / cooking:

  • 1/4 C oil
  1. Mix dough ingredients for 5 minutes.
  2. Cover with cloth
  3. Rest dough for 2 hours
  4. Form dough balls, rest 5 minutes.
  5. Pull out plate for end.
  6. Flatten each ball into a disc. Sprinkle oil if need be, but watch out on putting it on the roller, as that causes it to be slippery. Put disc on plate and then sprinkle oil to each disc.
  7. Rest the discs for 20 min.
  8. For each disc, spread out even more, then make a spiral starting in one corner.
  9. Rest 5 minutes.
  10. Spread out each spiral to 2-3 inches.
  11. Warm up pan on medium heat, and cook a minute on each side with 1 t oil, then lower flame for 2 min to cook innards.
  12. Fluff by tapping both sides like you are clapping with a parotta in the middle.

Based off of