Name: Flaky Whole Wheat Parotta: A South Indian Layered Flatbread Recipe
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Ingredients: 2 cup Whole Wheat Flour (whole); 1/8 tsp Baking Soda; 3/4 tsp Salt (or to taste); 3/4 tsp Caster Sugar; 1 1/2 tbsp Ghee (plus extra for rolling); 3/4 cup Water (hot, plus 1-2 tbsp more if needed); Ghee Or Oil (as needed, for cooking the parotta)

Flaky Whole Wheat Parotta: A South Indian Layered Flatbread Recipe

1 hour 35 minutes

1306 reads

4 from 5 votes

South Indian

About Flaky Whole Wheat Parotta: A South Indian Layered Flatbread Recipe

Experience the joy of flaky, melt-in-your-mouth Whole Wheat Parotta, a beloved South Indian flatbread with irresistible layers. Imagine the warm, buttery aroma filling your kitchen as you create this healthier, lighter version of a classic.

Made with wholesome whole wheat flour, rich ghee, and hot water, this parotta delivers a satisfying chew and pairs perfectly with any curry, from korma to saalna.

Follow our easy guide to master this South Indian staple and impress everyone with your newfound culinary talent.

30-Day Indian Vegetarian Weight Loss Meal Plan

Stop Thinking About What to Cook Every Day

Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.

Explore Meal Plans

Recipe Time & More

Prep1 15

Cook20

Total1 35

Calories148 kcal

Serves

Served AsBreakfast Dinner Lunch

Recipe TasteSalty Savoury Sweet

Ingredients

Dry Ingredients

▢ 2 cup Whole Wheat Flour whole
▢ 1/8 tsp Baking Soda
▢ 3/4 tsp Salt or to taste
▢ 3/4 tsp Caster Sugar

Wet Ingredients

▢ 1 1/2 tbsp Ghee plus extra for rolling
▢ 3/4 cup Water hot, plus 1-2 tbsp more if needed

For Cooking

▢ Ghee Or Oil as needed, for cooking the parotta

Start Focussed Cooking Mode →

Instructions

In a large bowl, sift together the whole wheat flour and baking soda. This ensures a light and airy texture.
Add the caster sugar, salt, and 1 1/2 tablespoons of ghee to the dry ingredients.
Gently mix the ingredients using your fingers until combined.
Pour ¾ cup of hot water into the mixture. Mix with a spatula to form a shaggy dough. Add the remaining 1-2 tablespoons of water if needed, depending on the flour's absorbency.
Knead the dough on a lightly floured surface until it becomes soft, smooth, and elastic. This develops the gluten, which gives the parotta its structure.
Cover the bowl with a damp cloth and let the dough rest for 45-60 minutes. This allows the gluten to relax, making the dough easier to roll.
Divide the dough into 6 equal-sized balls.
Lightly dust your work surface with flour. Place one dough ball on the floured surface.
Roll out the dough ball into a thin circle, as thin as possible.
Smear a thin layer of ghee evenly over the rolled-out circle.
Pleat the circle from the top, creating a long strip.
Starting from one end, roll the pleated dough into a spiral. Gently tuck the last edge into the center of the spiral.
Press the spiral gently and place it in a bowl.
Repeat steps 7-12 for the remaining dough balls.
Cover the bowl and let the spiraled dough rest for another 15-30 minutes. This allows the layers to relax further.
Roll out each spiraled dough ball into a 4-5 inch circle.
Heat a flat pan or tawa over medium heat. Cook each parotta one at a time, drizzling a little ghee or oil on both sides, until golden brown and cooked through.
Serve the parottas hot or warm with your favorite curry or side dish.

Recipe Notes

Good To Know

Ghee imparts a wonderful aroma and soft texture to the bread, but oil can be used as a substitute.
A 200 ml measuring cup was used for this recipe.
For extra-flaky layers, brush each rolled-out dough ball lightly with ghee and sprinkle with a tiny bit of flour before folding and rolling again.
For a vegan version, substitute ghee with coconut oil (for a subtle flavor) or any neutral vegetable oil.
Rest the dough for at least 45 minutes, covered with a damp cloth, to allow the gluten to relax and make stretching easier.
After cooking, gently crush the stack of parottas between your hands while still hot to separate the layers.

Expert Tips

Serve parotta hot off the griddle with your favorite South Indian curries, such as vegetable kurma or chicken chettinad.
Experiment with different fillings like spiced potatoes or paneer for a unique twist.
For a richer flavor, add a tablespoon of milk or yogurt to the dough while kneading.