Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a large, wide plate, add 500g of all-purpose flour (maida). Make a well in the center of the flour.

2. 2.Add Seasoning and Water

   Add 1/4 teaspoon of salt and 1/2 teaspoon of sugar into the well. Pour 100ml of water into the well and mix to dissolve the salt and sugar.

3. 3.Initial Dough Mixing

   Gradually incorporate the flour from the sides into the water, mixing until a rough dough starts to form.

4. 4.Add More Water and Knead

   Add another 100ml of water, then an additional 50ml of water (total 250ml). Continue mixing and kneading the dough until it comes together.

5. 5.Deep Kneading

   Knead the dough thoroughly using the heel of your palm, pushing and folding it for about 5-7 minutes until it becomes smooth and elastic.

6. 6.Incorporate Oil

   Add 2 tablespoons of cooking oil to the kneaded dough. Continue kneading until the oil is fully absorbed and the dough is soft and pliable.

7. 7.Rest the Dough

   Apply 1 teaspoon of oil over the surface of the dough ball. Cover the dough and let it rest for at least 1 hour. This resting period is crucial for soft parottas.

8. 8.Portion the Dough

   After resting, lightly knead the dough again with oiled hands. Pinch off small, equal-sized portions of the dough and roll them into smooth, round balls. You should get about 10-12 balls from 500g flour.

9. 9.Prepare Dough Balls for Rolling

   Lightly coat each dough ball with oil and arrange them on a plate. This prevents them from drying out while you prepare each parotta.

10. 10.Flatten and Roll Thin

    Take one dough ball. Oil your hands and a clean, wide surface (like a cutting board or kitchen counter). Flatten the dough ball with your hands, then use a rolling pin to roll it out very thinly into a large, rectangular sheet, almost transparent.

11. 11.Cut into Strips

    Using a pizza cutter or a sharp knife, make thin, parallel cuts across the rolled-out dough, leaving a small uncut border on one side. These cuts will create the 'nool' (thread) effect.

12. 12.Form the Nool Parotta Shape

    Gather the cut strips from the uncut side and gently fold them together. Stretch the gathered strips into a long, thin rope. Then, roll the rope from both ends towards the center, creating two spirals. Place one spiral on top of the other and gently press them together to form a round parotta shape.

13. 13.Pre-flatten Parotta

    Gently flatten the layered spiral dough with your hands to achieve the desired thickness and round shape before cooking.

14. 14.Cook the Parotta

    Heat an iron griddle (tava) over medium heat. Once hot, drizzle some cooking oil on it. Place the flattened parotta onto the hot griddle. Cook for about 30 seconds until lightly golden.

15. 15.Flip and Drizzle Oil

    Flip the parotta to the other side. Drizzle a small amount of oil around the edges and on top of the parotta. Continue flipping and drizzling oil every 30 seconds until both sides are golden brown and cooked through, which takes approximately 4-5 minutes per parotta.

16. 16.Fluff the Parotta

    Once cooked, remove the parotta from the griddle. Immediately, gently tap the parotta with both hands, pressing lightly from the sides, to fluff it up and separate the layers, creating the characteristic soft and flaky texture.

17. 17.Serve

    Serve the hot Nool Parotta with your favorite curry, such as chicken salna or vegetable kurma.