പൊറോട്ട | Soft Layered Parotta Recipe (Kerala Porotta or Paratha) - Easy cook recipe in Malayalam

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

egg

🥗Healthier: flaxseed meal

💰Cheaper: water

Flaxseed meal can act as a binding agent.

Mix 4 cups of All purpose flour, 1 tablespoon of Sugar, and ½ teaspoon of Salt in a bowl.

Add ½ cup of water and knead the mixture well.

Add ¾ cup of water and continue kneading until the dough is sticky.

Knead the dough on a clean kitchen counter for a minimum of 15 minutes, dusting with flour to prevent sticking.

Perform the 'Windowpane Test' to check gluten development.

Prepare a mixture of 100 ml Ghee and Refined Oil, and grease a bowl with Ghee.

Place the dough in the bowl, grease the top with Ghee, cover with a moist towel, and let it rest for at least 1 hour.

After resting, divide the dough into 8 balls, applying Ghee on top to prevent drying.

Let the balls rest for a minimum of 20 minutes.

Roll each ball into a rectangular shape, applying Ghee and dusting with flour.

Roll the dough using two methods: cut into strips and roll, or slice and lift to create layers.

Let the rolled dough rest for at least 15 minutes.

Cook each rolled Parotta on a heated pan, applying Ghee on both sides and flipping multiple times until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens