Kerala Parotta (Layered Flaky Flatbreads)
Soft, flaky, many-layered flatbreads from Kerala. Pull them apart and mop up any curry, especially kurma or beef fry.
- Time2 hr
- LevelHard
- Costabout £0.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, sugar and salt in a large bowl. Add 1 tablespoon of the oil and the water gradually and knead for 10 minutes to a soft, smooth, slightly sticky dough. Brush with oil, cover and rest for 1 hour.
60 min - 2
Divide the dough into 6 balls and coat each in oil. Cover and rest for 15 minutes.
15 min - 3
Oil your work surface. Roll one ball as thin as you can, almost see-through, into a long rectangle. Brush with oil.
- 4
Pleat the rectangle like a paper fan, then roll up the length into a spiral and tuck the end underneath. Repeat with the rest, then cover and rest for 20 minutes.
20 min - 5
Press each spiral flat with the heel of your hand to a round about 14 cm across, taking care not to squash out the layers.
- 6
Cook in a dry hot frying pan over a medium high heat for 2 minutes each side, brushing with oil, until golden brown in spots. Stack the hot parotta and clap them between your hands to fluff up the layers. Serve warm.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.