wheat parotta

Wheat parotta (no eggs or milk)

Parottas or Barottas(as we fondly call them in India) is a layered flatbread that is known for its flaky yet fluffy layers and is a favorite among every Indian! Though it’s usually made using All purpose flour(maida), I have opted for wheat flour here, added some fenugreek leaves and skipped eggs and milk. All you need to do is pleat them perfectly and roll them out to get those flaky layers. It might take a while to master but once you get the hang of it, you’ll want to make them regularly. No wonder they call it a labor of love! 🙂


  • Wheat flour – 3 cups 
  • Salt – 1 teaspoon 
  • Vegetable oil – 3 tablespoons (in total)
  • Chopped Methi leaves – frozen or fresh 
  • Warm water (for kneading dough)


  • In a mixing bowl, add wheat flour, salt, 1 tbsp oil & chopped methi leaves. Mix well and gradually add warm water and start kneading. Knead the dough for 4 to 5 until it turns soft and forms into a smooth ball. Drizzle 1 teaspoon oil over the dough , cover and let it rest for 30 minutes. 
  • Divide the dough into equal palm-sized balls. Using a rolling pin, roll out each ball of dough into a thin sheet (on a lightly floured surface)
  • Brush a teaspoon of oil over the sheet of dough and begin pleating the dough (like a sari or an origami paper). 
  • Stretch out the pleated dough and brush a teaspoon of oil over it and roll it inwards. (it should resemble a spiral). Press the ends and let it rest while you make spirals out of the other balls of dough. 
  • After resting the dough, roll out each spiral very gently only on one side and lightly stretch them with your fingers for the layers to pop out. (Do not roll on either sides as the layers won’t be prominent)
  • Heat a wide pan and brush it with a teaspoon of oil and place the parotta and cook for a minute until brown spots appear. Brush the top with another teaspoon of oil and flip and roast the other side. 
  • Stack the parottas one above the other and compress from the sides using your hands to make the flakiness of the parottas more pronounced. Serve hot with Punjabi Chicken curry or Bottle gourd salna.
parotta and chicken kurma

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