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Butter Parotta Recipe (Flaky South Indian Flatbread)
Ingredients:
Main: Maida (All-purpose flour) – 2 cups, Butter – 50g, Water – as required, Salt – to taste
Other: Cooking Oil – a little (for layering and frying)
Instructions:
In a mixing bowl, combine 2 cups of maida, 50g of butter, a pinch of salt, and a little oil.
Gradually add water and knead it thoroughly into a soft, pliable dough. Cover and let it rest/soak for 30 minutes.
After 30 minutes, stretch and knead the dough well again.
Divide the dough into equal balls. Apply a little oil on your hands and roll out each ball into a thin sheet, just like a chapati.
Slice the rolled dough lengthwise into thin strips. Gather all the strips together into a single bunch, stretch gently, and roll it tightly into a coil (just like twisting a traditional Malabar parotta).
Apply a thin layer of oil or butter over the coiled dough balls and let them rest for 5 minutes.
After 5 minutes, gently roll out the coiled balls again with a rolling pin into medium-sized round flatbreads.
Heat a tawa/griddle on medium flame. Place the parotta and cook both sides evenly until beautiful golden spots appear.
Remove from the tawa and while it is still hot, pat/crush the sides of the parotta with both hands to loosen up the flaky layers. Super soft Butter Parotta is ready!
Up Next: Let's look at how to make the perfect side dish—Salna
—for this Butter Parotta in the next post.
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