What is Parotta?


Table of Contents

What is the history of Parotta bread:

Ingredients in Parotta bread.

Parotta bread Nutritional Information.

How to make Parotta bread.

Parotta, also known as roti paratha or parotta, is a type of traditional Indian bread made with a soft, layered dough.

Wheat flour, water, and oil are the traditional ingredients, and it is fried on a griddle or skillet until it is golden brown and flaky.

Parotta bread is frequently offered as a supplementary item alongside a variety of Indian cuisines, including lentil soups, vegetable preparations, and curries. In many regions of India, it is considered a staple food, and people of all ages look forward to eating it.

The crust of parotta bread is noted for being flaky and layered, while the crumb is known for being soft and sensitive. It is typically served hot, and it can be enjoyed on its own or with a variety of dipping sauces or spreads.

Parotta is a popular choice for food vendors on the streets of India, and it is frequently accompanied by a chicken or lamb stew that is very fiery. Parotta is a type of flatbread that is popular in many other parts of the world, where it is consumed either as a staple diet or as a flavorful and convenient companion to a variety of other foods.

What is the history of Parotta bread:

There is a strong connection between the history of bread-making in India and the history of parotta bread.

Bread has been a significant part of the Indian diet for thousands of years, and people of all ages have enjoyed consuming its many different varieties.

Bread is considered a staple food in India. Parotta bread is a straightforward kind of bread that has been around for a very long time and may be traced back to ancient times. Ancient Indians were well-known for their sophisticated bread-making techniques, thus it is reasonable to assume that they loved a type of bread that was comparable to parotta.

Parotta is one of the many varieties of bread that have formed as a result of the evolution of bread-making techniques in India over the course of time.

Parotta is a type of bread that is widely consumed in various regions of India nowadays and is appreciated by people of all ages. It is a delicacy that is consumed regularly in many homes and is frequently used as an accompaniment to other types of Indian cuisine.

Parotta is a traditional bread that is adored and appreciated throughout India and beyond, despite the fact that it has evolved over time.

Ingredients in Parotta bread.

Parotta is a type of South Indian bread that is made with a soft, flaky dough. The ingredients used to make parotta bread are:

In addition to these components, parotta bread may also contain trace amounts of ghee, also known as clarified butter, or other types of fat, which lend it a robust flavour that is reminiscent of butter.

Following this step, the dough is rolled out into thin sheets, layered, and cooked on a hot griddle until it is golden brown and crispy. Parotta bread is often used as an accompaniment to curries and other foods, as well as a base for wraps and sandwiches.

Parotta bread can also be used as a substitute for pita bread. It enjoys a high level of popularity in the Indian states of Tamil Nadu, Kerala, and Karnataka.

Parotta bread Nutritional Information.

The parotta bread you make will have a different nutritional profile depending on the recipe you follow and the components you use. On the other hand, since flour and oil are both components of the dough, it is more likely to have a high carbohydrate and fatty content.

Depending on the type of flour that was used and any additional components that were used, it can also have trace amounts of protein.

As a result of the likelihood that parotta bread is rather high in calories, it is recommended that it be consumed in moderation as part of a diet that is balanced in all aspects. It is not an especially good source of fibre, and it does not include any vital vitamins or minerals.

Depending on the size of the serving and the recipe that is used, parotta bread produced with all-purpose flour may have anywhere from 200 to 300 calories.

A serving of parotta bread consists of around two to three sheets. In addition to that, it might have trace amounts of a variety of nutrients, such as B vitamins, iron, and different minerals.

As with any other type of food, eating parotta bread should be done so in moderation in order to maintain a healthy and balanced diet.

It is important to note that various recipes for parotta bread call for ghee or other types of fats in order to achieve the desired deep, buttery flavour in the bread.

When determining the bread's nutritional worth, it is important to take into account the fact that these additives will cause the bread to contain an increased number of calories and fat.

How to make Parotta bread.

Here is a simple recipe for making parotta bread at home:



  1. In a large mixing bowl, combine the flour and salt.
  2. Add the oil and mix until the flour is well coated.
  3. Slowly add the water to the flour mixture and mix until a soft dough forms. If the dough is too dry, add a little more water. If it is too sticky, add a little more flour.
  4. Knead the dough for about 5-10 minutes, until it becomes smooth and elastic.
  5. Cover the dough with a damp cloth and let it rest for about 1 hour, until it has doubled in size.
  6. Heat a griddle or large frying pan over medium-high heat.
  7. Divide the dough into small balls (about the size of a golf ball) and roll each ball into a thin, round sheet.
  8. Place the dough sheets onto the hot griddle and cook for about 1-2 minutes on each side, until they are golden brown and crispy.
  9. Repeat the process with the remaining dough.
  10. Serve the parotta bread warm, with your choice of accompaniments or toppings. Enjoy!

Note: Parotta bread is usually prepared by cooking it on a hot griddle, which imparts both a unique texture and flavour to the finished product. Even if you do not have access to a griddle, you can still bake a bread that is quite similar to it by using a large skillet or frying pan.

Even while the bread's texture and taste won't be quite the same, you shouldn't have any problems enjoying it.

Shane Jones

Hey there! I'm Shane, the face and hands behind BakeSomeBread. My journey into the world of bread and pastries started over 10 years ago, and what began as a simple hobby quickly turned into an all-consuming passion. While I might not have formal qualifications or fancy titles, I've spent countless hours perfecting my recipes, experimenting with flavors, and, yes, learning from a few (or maybe more than a few) baking blunders along the way.

I've never been featured in glossy magazines, and I don't have any teaching stints to boast about, but what I do have is genuine love for baking and a drive to share that with all of you. Every recipe you find here is a result of my personal adventures in the kitchen—tried, tested, and baked with love.

Trust is a big deal for me. So, while I'm always up for a bit of baking fun, I'm serious when it comes to authenticity. Every bit of advice and every recipe on this site comes straight from my own experience. And hey, if I can help even one of you find joy in baking, then all those flour-covered days and nights have been worth it! Happy baking, folks! Oh, and come and say hi on Social Media too!