Chefs Toolbox



Parotta Flaky Bread

Indulge in the delightful aroma and irresistible taste of our Flaky Parotta Bread, a beloved South Indian delicacy that will transport you to the streets of Kerala with every bite. Made from a simple yet exquisite dough of flour, water, and ghee, this bread undergoes a unique process of folding and layering, resulting in its signature flaky texture.

  • 120 g Golden Cloud Bread flour
  • 2 g Salt
  • 1 teaspoon Sugar
  • 25 ml Sunflower oil / Ghee (for making dough)
  • 80 ml Water (plus a few teaspoons more)
  • 60 ml Sunflower oil / vegetable oil for rolling parotta / cooking parotta
  • 1/4 teaspoon Baking powder (optional)


  1. Mixing the Dough: In a mixing bowl, combine Golden Cloud bread flour, salt, sugar, oil, and water to form a soft, pliable dough.
  2. Kneading and Resting: Knead the dough by hand for five minutes until smooth and elastic. Cover the dough with a cloth and allow it to rest for 2 hours to develop flavour and texture.
  3. Forming Dough Balls: After the resting period, divide the dough into equal-sized balls. Allow the dough balls to rest for an additional five minutes.
  4. Rolling the Dough: Take a dough ball and flatten it, then roll it into a small disk. If needed, sprinkle a little oil to prevent sticking. Repeat with the remaining dough balls.
  5. Stacking and Resting: Transfer the rolled disks to a plate, stacking them on top of each other and applying oil between each layer. Rest the stacked disks on the plate for 20 minutes.
  6. Shaping the Parottas: Take a disk and place it on a flat surface. Gently pull the sides of the disk to form a large circle. Gradually gather the dough into one corner to create a spiral shape. Repeat with all the dough disks and allow the spirals to rest for five minutes.
  7. Flattening and Cooking: Gently pat the spiralled dough to spread it into a thin, flat circle. Heat a pan over high heat and cook each parotta for about a minute on each side. Apply a teaspoon of oil for each parotta and continue cooking on low flame for a couple more minutes, ensuring even cooking.
  8. Finishing Touches: Once the parottas turn golden brown, remove them from the heat. Fluff up the parottas by gently tapping the sides, similar to clapping hands with the parotta in the middle.
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