Parota (Bangladeshi Layered Flatbread)
Local name: পরোটা
In short: Flaky, golden layered flatbread fried on a griddle until crisp at the edges and soft inside, made from a simple dough of flour, oil and water. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 45 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
Parota is the flaky layered flatbread of Bangladeshi breakfasts and festive meals, fried on a flat griddle until golden and crisp at the edges and soft inside. It is typically eaten with beef bhuna, a vegetable curry, dal or simply with sugar and tea. The dough is a plain mix of flour, oil and water, and the layers come from brushing it with oil, pleating and coiling it, then rolling it out again. Clapping the cooked bread between your hands loosens the layers.
Instructions
- Mix the flour, salt and sugar in a bowl, then rub in the 3 tablespoons of oil. Pour in the water gradually and knead for 8 minutes until the dough is smooth and soft. Cover and rest for 30 minutes.
- Divide the dough into 8 balls. Roll one out on a lightly floured surface into a very thin round about 25 cm (10 in) wide, and brush it with oil.
- Pleat the round like a paper fan, folding it back and forth into a long strip, then roll the strip into a coil and tuck the end underneath. Repeat with the rest and rest the coils for 15 minutes.
- Flatten each coil with your palm, then roll it out gently into a round about 15 cm (6 in) wide and 3 mm (1/8 in) thick.
- Heat a heavy griddle or skillet over medium heat. Cook one parota for 1 minute until it begins to bubble, flip it, brush with oil, flip again and cook 1 to 2 minutes more until golden.
- Move it to a plate and clap it gently between your hands to open up the layers. Keep the parotas wrapped in a cloth while you cook the rest.
Tips
- For a softer, more tender parota, rest the dough a full 30 minutes and keep the balls and coils covered with a damp cloth while you work so they do not dry out.
- Freeze cooked parotas with parchment between them. Reheat on a hot griddle for 1 minute per side.
Questions and answers
What is the difference between parota and paratha?
They are the same family of layered flatbread. In Bangladesh the word is parota, and it usually means a plain, flaky, oiled bread made with white flour. In much of India, paratha is often made with whole wheat and may be stuffed.
How do I get flaky layers?
Brush each round generously with oil, pleat it tightly and rest the coil before rolling. Clapping the cooked bread between your palms also separates the layers.
What do you eat with parota?
Beef bhuna, dal, egg curry or a vegetable curry. Many people also eat parota for breakfast with a little sugar and a cup of tea.
How long does it take to make Parota (Bangladeshi Layered Flatbread)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Parota (Bangladeshi Layered Flatbread)?
About 510 kcal per serving, with 10 g of protein, 76 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 76 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
