Recipes · Indian · Bread
Parotta (South Indian Layered Flatbread)
One serving has 476 kcal and 8 g protein, and at least a fifth of a woman's daily need of thiamin (57%), selenium (49%), vitamin K (41%), folate (37%), riboflavin (36%) and niacin (34%). Ready in 75 minutes.
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- Preparation: 60 min
- Cooking: 15 min
- Makes: 1 serving (143 g)
- Difficulty: Hard
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 80 g Flour, all-purpose
- 20 g Vegetable oil
- 1 g Salt
- 2 g Sugar
- 40 g Water
Method
- Knead the flour, salt, sugar and water into a soft, elastic dough, working in a little of the oil as you knead; cover and rest 1 hour.
- Divide into a ball, roll out thin, brush with oil, then fold and pleat repeatedly (like folding a fan) before coiling into a flat spiral; rest a further 20 minutes.
- Roll or pat the spiral out gently into a thin round, keeping the layers intact.
- Heat a griddle over medium heat and cook the parotta 2-3 minutes per side, brushing with more oil, until golden with visible flaky layers.
- Crumple gently between your palms to separate the layers before serving hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 476 kcal | 22% |
| Carbohydrates | 63 g | |
| Water | 49.5 mL | |
| Fiber | 2.2 g | 7% |
| Protein | 8.3 g | 17% |
| Tryptophan | 0.1 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.29 g | |
| Leucine | 0.57 g | |
| Lysine | 0.18 g | |
| Methionine | 0.15 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.42 g | |
| Tyrosine | 0.25 g | |
| Valine | 0.33 g | |
| Histidine | 0.18 g | |
| Fat | 20.8 g | |
| Monounsaturated | 4.6 g | |
| Polyunsaturated | 11.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10.4 g | |
| Saturated | 3.2 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 0 mg | |
| Calcium | 13.5 mg | 1% |
| Copper | 0.12 mg | 13% |
| Iron | 3.7 mg | 21% |
| Magnesium | 18 mg | 6% |
| Manganese | 0.55 mg | 31% |
| Phosphorus | 86.4 mg | 12% |
| Potassium | 85.7 mg | 2% |
| Selenium | 27.1 µg | 49% |
| Sodium | 391 mg | |
| Zinc | 0.57 mg | 7% |
| Thiamin (vitamin B1) | 0.63 mg | 57% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 4.7 mg | 34% |
| Pantothenic acid (vitamin B5) | 0.35 mg | 7% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 146 µg | 37% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 0.04 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 37 µg | 41% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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