Internet popular String Parotta Recipe is this South Indian Style Layered Parotta. South Indian Style Layered Parotta - The soft and flaky Parotta, also known as Barotta or Porotta, which is very popular in the Southern states of Kerala, Tamil Nadu and Karnataka. It is a common sight to find crowds thronging the road side stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner. It is popular recipe in and around Kerala. This is Made using plain flour, salt, sugar, oil and water/ milk. I have seen many videos and Instagram reels for this Parotta recipe which inspired me to create my own version. I want to make this Parotta for a very long time. This Parotta Recipe is made like regular paratha dough except it has the technique for creating the flaky thread like layers. You will see a very simple and cool technique is applied to create this soft and flaky flatbread. Made this recipe couple days back and it turned out near to perfect.
There are numerous avatars of Parotta where the shape and accompaniments vary from region to region. The key is to spread it out super thin and as large as you can. Keep smearing oil as you spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet.
This popular street food fare is usually served with salna or kurma. The side dish with parottas include both vegetarian and non vegetarian style gravy dishes. Follow this Parotta recipe with step-by-step pictures. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback! You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina..😍
📌📌 Watch the full video recipe here 📌📌
INGREDIENTS -
2 Cup Maida
1 tablespoon powder Sugar
¼ teaspoon Baking Soda
½ teaspoon Salt
Milk, for kneading the dough
¼ Cup Oil
METHOD -
STEP 1 - Firstly, in a large parat / mixing bowl take maida, powder sugar, baking soda and ½ salt.
STEP 2 - Mix well making sure everything is well combined.
STEP 3 - Now add milk in small batches and start to make the dough.
STEP 4 - Add milk as required and form a sticky dough. Knead the dough well for 5-7 minutes.
STEP 5 - Further, add 2 tablespoon oil and start to knead well. Make a smooth and soft dough.
STEP 6 - Apply oil on the top, cover it and rest the dough for atleast 20 minutes. More resting time will not harm, the longer you rest, the better is the parotta.
STEP 7 - After resting time, the dough turns more soft.
STEP 8 - Now make a log and divide the dough into equal portions.
STEP 9 - Roll them uniformly and again coat them with oil and 
keep aside for more 20-25 minutes.
STEP 11 - Using a rolling pin, roll out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet.
STEP 13 - Apply oil evenly, give cuts using a pizza cutter or sharp knife and then start collecting the strips at one end. Make sure the layers are uniform.
STEP 14 - Bring the strips together and form a spiral as shown below.
STEP 15 - Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Secure the end by pressing gently and repeat for all dough circles
STEP 16 - Now roll the spiraled dough into a disc of 3-4 inches with the help of rolling pin. Add a little oil on it and spread it like a parotta with medium thickness. You can do this process with greased hands.
STEP 17 - Now gently transfer the parotta on hot tawa.
STEP 18 - Make sure the pan is hot. Roast the parotta on medium high flame.
STEP 19 - Roast for 2 minutes from one side, and then flip over carefully.
STEP 20 - Roast on both sides cooking uniformly. Turn the parotta 2-3 times and to cook evenly from both the sides.
STEP 21 - Apply oil and roast the parotta until golden brown on both sides.
STEP 22 - Transfer on a plate.
STEP 23 - Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta when it is still hot, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
STEP 24 - Finally, bun parotta is ready to serve with any spicy veg or nonveg curry.
Serve parotta with vegetable salna/ curry or chicken salna.
NOTES : * Firstly, adding sugar helps to give nice golden colour to parotta.
* Also, we are not using eggs in this recipe, so i have added ¼ tsp baking soda.
* Additionally, kneading the dough with milk makes paratha soft. But feel free to use water if you don't want to make it with milk.
* Finally, bun parotta recipe tastes great when made with a generous amount of oil.
* The longer you rest the dough the more soft the paratha is.
* Roll the dough into thin sheets. The thinner the sheets are the flakier the paratha.
* Using pizza cutter / sharp knife is easy way for making thread like strips. Make sure to cut the strips as thin as possible.
* The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
* After the paratha is cooked, crust it really well to expose the flakiness which we created.
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