Maida Parottas

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Servings: 8 Difficulty: Advanced
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Flaky, layered flatbread with a crisp exterior and soft interior
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Maida Parottas

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 0.7

Description

Maida Parottas are a beloved South Asian flatbread known for their distinct, flaky layers and tender texture. Made with simple ingredients like plain flour (maida) and ghee, these parottas offer a satisfying contrast between a golden-brown, crisp exterior and a soft, chewy inside. The technique of rolling and coiling the dough creates beautiful layers that separate as they cook on the griddle. They are incredibly versatile, serving as the perfect accompaniment to spicy curries, stews, or even as a base for sandwiches. This recipe yields a batch of fresh, warm bread that brings a homemade touch to any meal, requiring only basic pantry staples and a little patience during the resting phase.

Ingredients

Directions

  1. Sift the maida (plain flour) and baking powder together into a large mixing bowl to remove lumps and aerate the flour.
  2. Add 1 tablespoon of ghee or oil to the dry ingredients and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
  3. Add salt and gradually mix in water, starting with about 3/4 cup, kneading well to form a soft, pliable dough. Add more water if too dry or flour if too sticky.
  4. Cover the dough and let it rest for 15 minutes to relax the gluten.
  5. Divide the dough into eight equal-sized balls.
  6. Take one ball, roll it out into a thin, large circle (chappati size) on a lightly floured surface.
  7. Spread a thin layer of ghee or oil evenly over the entire surface of the rolled-out dough.
  8. Roll the dough up tightly from one end into a long, thin cylinder (like a poster roll).
  9. Starting from one end of the cylinder, coil the dough into a spiral shape, pressing down gently to flatten it into a round disc.
  10. Lightly dust with flour and roll out the coiled dough again into a flat, round parotta, being careful not to uncoil the layers.
  11. Repeat the rolling, greasing, coiling, and shaping process for the remaining dough balls. Let them rest for 10 minutes.
  12. Heat a flat griddle (tawa) or skillet over medium-low heat.
  13. Place one parotta on the hot griddle. Cook for about 1-2 minutes until the bottom is golden brown.
  14. Flip the parotta and smear the top with a little ghee or oil. Press gently with a spatula to help the layers separate.
  15. Cook the second side until golden brown and crispy, flipping occasionally. Repeat with the remaining parottas.
  16. Serve warm, peeling back the layers to reveal the flaky interior.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 0.7kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 175.0mg8%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: maida, parotta, flatbread, layered, flaky, indian, bread, ghee, curry, side dish, homemade, flour, griddle, vegetarian, snack
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