Meal Prep · Indian
Bun Parotta
Experience the flaky, layered magic of this iconic South Indian street food at home!
Ingredients
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Step-by-step- In a large mixing bowl, combine all-purpose flour, salt, and sugar. Add 2 tbsp of oil and mix until crumbly.
- Gradually add warm water (and milk, if using) and knead the mixture to form a soft, pliable dough. It should be slightly sticky at first.
- Transfer the dough to a clean, lightly oiled surface and knead vigorously for 8-10 minutes until it becomes smooth and elastic. The more you knead, the softer your parottas will be.
- Divide the dough into 6-8 equal portions. Roll each portion into a smooth ball, then flatten slightly. Brush each dough ball generously with oil, cover with a damp cloth, and let rest for at least 1-2 hours (preferably 4-6 hours or overnight in the fridge) to relax the gluten.
- Lightly oil your work surface. Take one rested dough ball and gently stretch it out very thinly into a large, translucent sheet using your hands. Be patient and careful to avoid tearing.
- Once stretched, fold the dough like an accordion or pleat it lengthwise into a strip. Then, coil the pleated strip into a tight spiral, tucking the end underneath. Repeat for all dough balls.
- Gently flatten each coiled dough ball with your palm into a thick disc (about 1/2 inch thick). Do not use a rolling pin aggressively, as this can compress the layers.
- Heat a tawa or flat griddle over medium heat. Brush with a little oil.
- Place a flattened parotta on the hot tawa and cook for 1-2 minutes per side, brushing with oil until golden brown spots appear and it is cooked through.
- Once cooked, immediately remove from the tawa and gently clap the parotta between your palms (while hot) to separate the layers and make it fluffy. This is crucial for the signature Bun Parotta texture.
- Serve hot with your favorite South Indian curry, salna, or kurma.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 9 g |
| Carbohydrates | 58 g |
| Fat | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled, cooked Bun Parottas in an airtight container. The texture might soften slightly.
Freezer Up to 2 months
Once completely cooled, stack parottas with parchment paper in between. Wrap tightly in foil, then place in a freezer-safe bag or container.
Reheat Stovetop/Microwave
For best results, reheat on a hot tawa with a little oil until warm and slightly crisp. Alternatively, microwave for 30-60 seconds until heated through, then clap to fluff.
Chef’s Corner
- **Dough Resting is Key:** The longer the dough rests, the easier it is to stretch, and the flakier your parottas will be. Don’t skip or shorten this step!
- **Gentle Stretching:** When stretching the dough, use plenty of oil and be patient. Aim for transparency without tearing. Practice makes perfect!
- **The Clap:** Don’t forget to clap the hot parotta immediately after cooking. This ‘activates’ the layers, giving it the characteristic fluffy and flaky texture.
