Kerala Layered Parotta with Pleated Spiral Dough

4 ingredients

13 steps

What you need

400 g (3 cups) all-purpose flour
1 tsp salt
2 tsp sugar
120 ml (1/2 cup) neutral oil, 1 tbsp in the dough, the rest for greasing and cooking

Restated from the original video

1
Mix the flour, salt and sugar in a large bowl.
2
Add about 220 ml (1 cup) of water a little at a time and mix to a soft, slightly sticky dough.
3
Work in 1 tbsp of the oil, then knead on a clean surface for 8-10 min until the dough is very soft and smooth.
4
Cover the bowl and let the dough rest for 2 hours.
5
Divide the dough into 8 balls and coat each one well with oil. Cover and rest for 15 min.
6
Oil the work surface. Flatten one ball, then stretch and roll it into a very thin sheet about 30 cm (12 in) wide. Small tears are fine.
7
Brush the sheet with oil. Gather it into narrow accordion pleats along its length.
8
Coil the pleated strip into a tight spiral and tuck the loose end underneath. Oil the spiral and set it aside. Shape the other balls the same way.
9
Rest the spirals for 15 min so the gluten relaxes.
10
Press one spiral flat with your palm, then roll it gently into a disc about 15 cm (6 in) wide. Do not press hard or the layers fuse.
11
Heat a flat griddle or heavy frying pan over medium-high heat. Cook the disc 2-3 min per side, drizzling a little oil around it, until golden with brown spots.
12
While hot, stack the parotta on a board and slap it between your palms a few times to fluff and open the layers.
13
Serve warm with vegetable kurma or any spicy curry.

Imported from sailusfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.