India · South Asia
Parotta
Also known as பரோட்டா, Kerala parotta
A maida-flour flatbread stretched, oiled, coiled and flattened so it bakes into hundreds of paper-thin flaky layers, then crushed by hand before serving.
Method
Griddle (Coiled & Layered)
Hydration
58%
water to flour
Glycemic index
68
Medium GI
Energy
340 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 6
- chewiness
- 5
- aroma
- 5
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 340 kcal |
|---|---|
| Protein | 6.8 g |
| Carbohydrates | 44 g |
| of which sugars | 1 g |
| Fat | 16 g |
| Fiber | 1.8 g |
| Sodium | 360 mg |
Typical values; recipes vary.
Texture
- Hundreds of flaky layers
- Crisp shattered exterior
Typical ingredients
- Wheat Flour
- Water
- Salt
- Fat / Butter
- Egg
Similar breads
Closest sensory profiles in the Atlas.