Whole Wheat Parotta
About Whole Wheat Parotta
Parotta is layered flat bread made out of All purpose flour (Maida) or Whole wheat flour. It is a famous staple flatbread in the Southern Indian states - Tamil Nadu and Kerala. This flat bread has its roots from Srilanka and has lot of variations in its style of preparation. The presence of parottas is inevitable at any South Indian wedding feasts. The main ingredients are flour, oil / vanaspathi / ghee, eggs (in certain recipes) and water. I have prepared this yummy layered bread using whole wheat flour, ghee and hot water as the basic ingredients. It is generally served with korma (vegetable or chicken) / saalna (meat based spicy gravy). Pair it up with any gravy of your choice – sure, you will fall in love with this soft layered bread!
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Recipe Time & More
Ingredients
- 2 cup Whole Wheat Flour
- 1/8 tsp Baking Soda
- 1-2 tsp Salt (â¾, or as per taste)
- tsp Sugar (â¾ caster)
- 1 tbsp Dough (or ghee, or ghee ghee extra ghee while rolling the)
- 1 cup Water (â¾ hot)
- Cooking (or oil, or ghee oil ghee as required for parotta)
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Instructions
- Sieve flour with baking soda and set it aside in a bowl.
- Add sugar, salt and 1 ½ tbsp ghee.
- Mix gently using your fingers.
- Pour ¾ cup of hot water and mix using a spatula. (Use remaining 1 or 2 tbsp water if needed depending upon the whole wheat flour)
- Knead the dough till it turns soft, smooth and elastic.
- Cover the bowl using a moist cloth and rest the dough for 45 to 60 minutes.
- Divide the dough into 6 equal balls.
- Dust the working surface with little flour and place a ball of the dough on it.
- Roll the ball into a thin circle as much as possible.
- Smear ghee and rub it all over the circle.
- Pleat the rolled circle from the top.
- Roll the pleated dough from one end like a spiral and gently press the last edge into the center.
- Press a little and place it in a bowl.
- Repeat the same for the remaining 5 balls of dough.
- Cover the bowl and rest the spiraled dough balls for another 15 – 30 minutes.
- Roll each spiraled balls into 4 – 5 inches circle.
- Heat a pan / tawa and cook each circle one by one by drizzling some oil / ghee on the sides.
- Serve hot / warm with any accompaniment of your choice.
Recipe Notes
- Ghee can be replaced with oil as well, but ghee gives a wonderful aroma and soft texture to the bread.
- I used 200 ml measuring cup for this recipe.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Rajeswari Annamalai
Articles: 1005 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
This is delightful! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
Such a tempting dish! Thank you.