Wheat Parotta

Combine 2 cups of wheat flour in a mixing bowl. Add 1/2 tsp salt, 1 tsp sugar, 1 tbsp curd, and 2 tsp ghee. Mix everything thoroughly so the flour absorbs all the flavors evenly.

Gradually add water while mixing, then knead for about 5 minutes until the dough becomes smooth, soft, and pliable.

Once the dough is smooth, drizzle a few drops of ghee over the top and spread evenly. Let the dough rest for about 30 minutes—this resting period makes the parotta tender and easier to roll.

Divide the rested dough into equal-sized balls. Grease your rolling surface with oil or ghee, place one dough ball on it, and roll it out thin. Don't worry about achieving a perfect round shape—focus on rolling it thin and even.

Brush ghee (or oil) over the rolled-out dough. Using a pizza cutter or knife, cut the dough into strips. Stack the strips on top of each other—this technique creates the parotta's signature flaky layers.

Roll the stacked strips into a spiral ball and apply a touch of ghee to both sides. Repeat with all remaining dough balls and let them rest for about 10 minutes.

Roll out the dough balls once more. Apply gentle pressure—avoid pressing too hard to keep the layers intact.

Heat a tawa (griddle) until hot. Place the rolled parotta on it and cook for about 10–15 seconds, then flip. Gently press to ensure even cooking on all sides, drizzle with a few drops of ghee. Continue cooking until both sides are golden brown and fully cooked.

The parotta is ready. Serve hot alongside vegetable curry (salna) or any favorite side dish of your choice.