Parotta - Tamil Nadu Style | Step by step pictures

Parotta is a very popular dish in Tamil Nadu.  It is a layered flat South Indian bread and is served with Kurma or Salna. I love parotta in any form and I have already  posted Vegetable Kothu parotta, Egg kothu parotta, Dry kothu parotta - Saravana Bhavan style. Parotta is time consuming and requires some practice especially to get the layers in parotta. It also needs lot of oil for preparation. Beginners can try with very less quantity. Please check below for step by step instructions and pictures for preparing Tamil Nadu Style Parotta recipe.  

Parotta Recipe Tamil Nadu Style Parotta is a layered flat South Indian Bread Preparation Time : 1 hr 30 mins | Cooking Time : 30 mins | Yields : 15 Nos Recipe Category: Main Recipe Cuisine: South Indian Author: Nithya Ingredients: All purpose flour | Maida: 4 Cups Sugar : 4 tsp Salt : 2.5 tsp Milk : 1/2 Cup Egg : 1 Water : As needed Oil : As needed Instructions: 1. Mix all purpose flour, salt, sugar in a big bowl. Add milk, egg and prepare a soft dough by adding enough water. Allow the dough to rest for 30 mins. 2. Make small balls of big lemon size by holding the dough in your hand as shown.  3. Place the balls on working surface and apply oil on top of these balls. Allow it to rest for 10 minutes.After 10 minutes, flatten the balls to 10-12 inch diameter using the rolling pin. Repeat the process for remaining balls. Apply oil on the flattened balls. Rest it for 10 minutes. 4. Hold the flattened balls as shown in picture below. Lift the dough in air swing and hit it in kitchen surface ( Similar to washing clothes in washing rock).  Alternatively using the rolling pan, flatten the dough as thin as possible. 5. Once the dough is flatten, lift and fold it like sari pleads from one end to another. Now rotate the dough and make a spiral dough as shown below. Apply oil and rest it for 10 minutes. 6. Carefully flatten the spiral dough using rolling pin. You can see the layers in the dough now. don't roll into very thin bread. 7. Heat tawa and cook the parotta till it turns golden brown on both sides by applying enough oil on both sides. 8. Once the parotta's are cooked, arrange 3 parotta on working surface and beat the parotta with your hand. (Similar to clapping as shown below) for 4-6 times. It helps to release different layers of parotta.  9. Now the parotta is ready to be served. Parotta - Tamil Nadu Style Tips: Allow the dough to rest at each stage as mentioned above. Apply oil liberally at each stage for best results. The last step - beating the parotta is very important to get the layers.