Parotta (Layered Indian Flatbread)

Set aside a substantial portion of counter space, work slab or large kneading board. Clean it and liberally spread oil over the top.

In the bowl of a stand mixer, using the kneading attachment, mix flour, salt, sugar on lowest speed setting. Add 2 tablespoons oil and continue beating on low speed.

Add water in increments, until dough forms but is still slightly sticky. You might not need to use the full amount.

Incrase speed to medium high and knead for about 3–5 minutes until dough becomes elastic. You should aim for a tacky dough instead of dry one , so if you need more water add by small spoonfuls until desired result is reached. Cover and set aside for 15 minutes.

Take out of bowl. Turn dough out onto prepared, greased work area and knead a few times more until totally smooth and soft. Divide into 8-10 equal sized balls. Brush dough balls with oil generously. Cover and let rest for another 20 minutes.

Take each piece out individually, leaving the remaining covered. Re-apply oil onto work surface and roll ball into a stretchy thin rectangular shape, translucent enough to see through. You can use your hands to pull at the ends. It should stretch to a membrane-like sheet, about 12-15 inches in length. Over this, apply oil generously using your hands or a brush.

Sprinkle a small amount of flour evenly over the top of your thinly-formed sheet.

Gently, with two hands, pick up one long end of dough sheet and pleat, using an in and out motion, fan-like, laying one pleat over another, until it becomes a long, layered, thin strip. It doesn’t have to be perfect.

Starting from one end, pick up the pleated strip and coil the strip around itself in a spiral, with layers facing up, into a rosette shape. Tuck and secure the loose end under the coil. Repeat with the remaining dough balls.

Brush coiled, rosette pieces with more oil and let rest, covered for 10 minutes. On medium-high flame, heat a large griddle.

On your workspace, apply more oil if needed and roll out each coiled rosette using rolling pin to a diameter of 6-7 inches, being careful not to flatten out the coiled layers.

Drop a tablepoon of oil into hot griddle and brown parottas on each side, heating through to cook thoroughly, flipping once over. After browned and crisped, take off griddle and place on baking sheet.
Repeat with remaining parottas.

Use both hands and crumple each cooked parotta from all sides to have layers stand out (kind of like a light clapping motion).

Serve with stir fry or curry.

Recipe adapted from Sanjay Thumma, Vahchef, and Show Me the Curry.