A flaky, multi-layered bread originating from the Malabar region, the Parotta epitomizes the perfect intersection of craft and chemistry, utilizing the gluten-forming capacity of refined flour to create waves of airy textures.
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In a mixing bowl, combine flour, sugar, salt, and 1 tablespoon of oil. Mix well.
Gradually add water while kneading to form a soft, pliable dough.
Let the dough rest for at least 30 minutes .
Divide the dough into equal portions, roll each into a small disc.
Roll each portion thinly, apply oil, and pleat like a fan.
Coil the pleated dough, flatten, and roll gently into a circle.
Heat a non-stick pan, cook parottas until golden brown on both sides, applying oil as necessary.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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