What is the technique for making soft, flaky Kerala Parottas with distinct layers?

Question

What is the technique for making soft, flaky Kerala Parottas? Discover the secrets to creating those distinct, paper-thin layers.

Answer 1

The key to soft, flaky Kerala Parottas lies in kneading the dough well, using enough fat (oil or ghee), resting the dough adequately, and employing a specific rolling and layering technique. This involves creating a thin, large circle, applying fat, making slits, and coiling the dough before rolling it out again.

Detailed Explanation:

Making Kerala Parotta, also known as Malabar Parotta, involves several crucial steps to achieve its signature soft, flaky texture and distinct layers. Here's a breakdown of the process:

1. Dough Preparation: Start with all-purpose flour (maida), salt, sugar, and water. Knead the dough for at least 10-15 minutes until it becomes very smooth, soft, and elastic. This gluten development is essential for the layers.

2. Resting the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 2-3 hours, or even longer. This allows the gluten to relax, making the dough easier to roll out thinly.

3. Portioning and Shaping: Divide the dough into equal-sized balls. Roll each ball into a smooth round and apply oil generously all over. Let these oiled balls rest for another 30 minutes.

4. Rolling and Layering: This is where the magic happens. Take one oiled dough ball and roll it out into a very thin, large circle. The thinner you can get it without tearing, the better the layers will be. Apply a generous amount of oil or ghee all over the rolled-out dough.

5. Creating the Layers: There are a couple of methods here. One is to make several slits from the center to the edge of the circle, creating a spiral effect when you gather the dough. Another method is to pleat the dough like a fan. Either way, the goal is to create multiple layers.

6. Coiling and Resting: Gently gather the dough (either from the spiral or the pleated form) and coil it into a tight spiral or a ball. Tuck the end underneath. Let these coiled dough balls rest for another 15-20 minutes. This allows the layers to set.

7. Final Rolling: Gently roll out the coiled dough ball into a slightly thicker circle than before. Be careful not to press too hard, as you want to preserve the layers.

8. Cooking: Heat a flat griddle or tawa over medium heat. Cook the parotta, applying oil or ghee on both sides, until it turns golden brown and crispy in spots. Press down gently with a spatula to ensure even cooking.

9. Fluffing: Immediately after removing the parotta from the griddle, clap it gently between your palms to separate the layers. This creates the characteristic flaky texture.

Pro Tip:

Don't be afraid to use plenty of oil or ghee during the rolling and cooking process. The fat is crucial for creating the layers and preventing the parotta from becoming dry. However, make sure to cook it on medium heat to prevent burning and ensure it cooks through.