Flaky Kerala Parotta

3 cups maida (or 1 ½ cups all-purpose flour mixed with 1 ½ cups cake flour)

4 teaspoons rava / semolina / or fine-grade suji

2 teaspoons sugar (My preference is evaporated cane juice)

1 teaspoon salt

¾ cup water

2 tablespoons canola or vegetable oil

Additional canola or vegetable oil for forming and cooking

1. Mix together the flour, rava, sugar, salt, water and 2 tablespoons of oil.
2. Knead the dough by hand for 6 minutes until a smooth, elastic dough ball is formed.
3. Lightly oil a mixing bowl, and place the dough ball into it. Drizzle with a little additional oil.
4. Place a moist kitchen cloth over the bowl, and let the dough rest and hydrate for 2 hours.
5. Divide the dough into 8 equal balls.
6. Working with one dough ball at a time, on a well-oiled surface, with additional oil on your rolling pin, roll the dough out into a very thin rectangular shape. The dough should be almost thin enough to see through slightly in some spots.
7. Brush the surface of the rolled-out dough with extra oil, either by hand or with a pastry brush.
8. Cut the dough into centimeter-wide strips using a sharp knife.
9. Using a bench scraper, or your hands gather up the strands of cut rolled dough into a “rope” of dough strands.
10. Stretch the dough strand rope to at least 14 inches (35 cm.) in length.
11. Wrap the rope of dough up into a spiral-shaped bun, tucking the end back into the center from underneath so it doesn’t unravel.
12. Repeat forming the spiral-shaped bun with the remaining portions of dough.
13. Warm a frying pan over medium heat.
14. Again, working one at a time, first press a formed dough ball down into a flat disk, and then roll it outwards with a rolling pin to form a 7-inch (17cm) disk. You don’t want to roll it very thin, or with too much pressure, as that may cause the layers to merge back together, which results in less flaky bread once cooked.
15. Drizzle the frying pan with a little extra cooking oil.
16. When the pan is hot, cook the rolled-out parotta for about 3 minutes on each side until cooked through and spotted with golden brown patches.
17. As you cook subsequent parottas, keep the cooked ones warm under a clean kitchen towel.
18. Just before serving, place the warm parottas on a flat work surface and clap your hands against them rapidly for the sides to break open the layers and flakes.
19. Serve immediately with curry or dal or your choice.

1. Don’t skimp on the oil when rolling and forming the dough into its layered strands. The oil will help keep those tiny little layers from merging back together. More separation in the dough from the fat is what creates parotta’s magical flakey texture.
2. This Flaky Kerala Parotta recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey. Find more of Adam’s recipes on Facebook and Instagram.