Bread Story
There are flatbreads... and then there's parotta. Famous across southern India, Kerala parotta is all about delicate buttery layers. Crisp on the outside, soft in the middle and wonderfully flaky, it's the perfect partner for rich curries, spicy chicken or simply torn apart while it's still warm.
You’ll Need
Makes 6 parottas
For the Dough
500g strong white bread flour
1 tsp sea salt
1 tsp caster sugar
2 tbsp vegetable oil
1 egg
220ml warm milk
50ml warm water
For the Layers
75g melted butter or ghee
2 tbsp vegetable oil
To Finish
Extra melted butter or ghee for brushing
Optional but Dangerous
Chicken curry
Beef curry
Lamb rogan josh
Garlic pickle
Mango chutney
Method
In a large bowl, combine the flour, sea salt and caster sugar.
Add the egg, warm milk, warm water and vegetable oil, mixing until a soft, smooth dough forms.
Knead for 10 minutes until silky and elastic.
Cover and leave to rest for 1 hour.
Divide the dough into six equal portions.
Lightly oil the work surface and roll each portion as thinly as possible until almost translucent.
Brush generously with melted butter or ghee.
Fold the dough into long strips, then roll each strip into a loose spiral, tucking the end underneath.
Cover and rest for another 20 minutes.
Gently flatten each spiral into a round approximately 18cm across, keeping the layers intact.
Preheat the air fryer to 190°C.
Air fry each parotta for 6–8 minutes, turning halfway through, until beautifully golden with crisp flaky layers.
Brush with a little more melted butter or ghee while still hot.
Holding the warm parotta between your hands, gently clap it several times to separate the layers before
serving.