Bun Parotta
Layered, fluffy Tamil Nadu style parottas with a soft bun-like center and lightly crisp surface. Made with a rested maida dough, these rich breads are perfect with salna, kurma, or spicy gravy dishes.
For 4 servings
- mix · ~5 min
Mix the dough ingredients.
1.Add all-purpose flour, sugar, and salt to a wide bowl.2.Crack in the egg and pour in the lukewarm milk.3.Add water little by little and mix into a shaggy dough. - knead · ~10 min
Knead to a soft, stretchy dough.
Add 1 tbsp oil and knead for 8 to 10 minutes until the dough turns smooth, soft, and slightly elastic. It should feel softer than chapati dough.
TIPA soft dough is what gives bun parotta its fluffy layers, so do not keep it stiff. - rest · ~120 min
Rest the dough.
Coat the dough lightly with oil, cover, and rest for 2 hours at room temperature so it relaxes well.
TIPA long rest makes stretching much easier and helps the parottas puff up nicely. - prep · ~15 min
Divide and shape the dough balls.
Divide the dough into 4 equal balls. Grease them lightly with a little oil, cover again, and rest for 15 minutes.
- assemble · ~15 min
Stretch and coil each parotta.
1.Grease the work surface and your hands with a little oil.2.Take one dough ball and stretch it as thin as possible into a large sheet without tearing.3.Pleat the sheet into a long strip.4.Roll the strip into a loose spiral and tuck the end underneath.5.Rest the coils for 10 minutes before flattening.TIPKeep the coil loose, not tight, so the layers stay soft and open up while cooking. - assemble · ~5 min
Flatten into thick rounds.
Gently press each coil into a thick round disc about 10 to 12 cm wide. Keep the center slightly thicker for the signature bun-like lift.
- fry · ~12 min
Cook the bun parottas on a hot tawa.
1.Heat a tawa over medium heat.2.Place one parotta on the tawa and cook until light golden spots appear on the bottom.3.Drizzle a little oil around the edges and flip.4.Cook the other side until golden with darker toasted patches.5.Flip once or twice more and press gently so the inside cooks through and the layers puff.TIPUse medium heat throughout so the parotta cooks inside without turning hard outside. - garnish · ~1 min
Clap the parottas to open the layers.
Stack the hot parottas and gently clap them between your palms or crush lightly from the sides to separate the layers while still warm.
- serve
Serve hot.
Serve bun parotta hot with salna, kurma, or any South Indian gravy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the dough feels tight while kneading, add a teaspoon of water at a time; bun parotta dough should stay very soft.
- 2Oil the work surface instead of dusting with flour, or the stretched sheet will not pleat smoothly into layers.
- 3Resting the coils before flattening prevents shrink-back and helps keep the center thicker and bun-like.
- 4Cook on steady medium heat so the thick middle cooks through before the outside becomes crisp and hard.
- 5Press gently only after both sides have set; pressing too early can squeeze out the trapped air and flatten the layers.
- 6Clap the parottas while hot, not after cooling, because the steam helps separate the flaky layers.
- 7For make-ahead prep, refrigerate the oiled dough balls after the first rest and bring back to room temperature before stretching.
Adapt it for your goals.
Egg-free
Skip the egg and add a little extra milk or water for a softer vegetarian dough with a similar layered texture.
low oilLow-oil
Use minimal oil only for shaping and a light smear on the tawa; the parotta will be less rich but still layered.
mini bun parottaMini-bun-parotta
Divide into smaller dough balls for snack-size parottas that cook faster and pair well with salna or kurma.
atta maida mixAtta-maida-mix
Replace part of the maida with whole wheat flour for a heartier taste, though the layers will be slightly less delicate.
Why this is on our healthy list.
Provides Energy
The flour-based dough makes this a satisfying, energy-giving bread that pairs well with protein-rich gravies.
Some Protein from Egg and Milk
Egg and milk add protein and enrich the dough, helping make the parotta more filling than a plain flour flatbread.
Calcium from Milk
The milk in the dough contributes calcium along with a softer texture and richer taste.
Frequently asked questions
The usual causes are a stiff dough, not enough resting time, or cooking on high heat. Keep the dough very soft, rest it fully, and cook on medium heat.
