Wheat Parotta

Ever wish you could get flaky, layered parotta without using refined maida? 

Meet Wheat Parotta (Gothumai Parotta) — the healthier, whole-wheat twist on a restaurant favorite. 

It gives you those soft-inside, slightly crisp layers you crave, but with more fiber and fewer empty calories. Yes — you can have your comfort bread and feel better about it too.

What this is

Wheat Parotta is a layered flatbread made entirely from whole wheat flour. 

The magic comes from two things: a soft, well-rested dough and a simple layering/folding technique that traps thin sheets of dough and ghee so they separate into flaky layers when cooked. 

Unlike maida parotta, this version leans on whole-grain nutrition without sacrificing texture.

Why you’ll love it

• Healthier than classic maida parotta — more fiber and micronutrients.
  
• Versatile — pairs with kurma, salna, paneer, or even as a hearty breakfast wrap.
  
• Textural satisfaction — soft, pull-apart layers with a lightly crisp exterior.

Ingredients breakdown

• Whole wheat flour (gothumai): structure and nutty flavor.
  
• Curd: tenderizes the gluten, making the parotta softer.
  
• Ghee: layering agent — creates flaky separation and aroma.
  
• Sugar & salt: balance and help browning.
  
• Water: binds everything — temperature matters (lukewarm is best for quicker gluten relaxation).
  

Vegan Swap 🌿: Replace ghee with a neutral oil (sunflower or light olive oil) for layering and brushing. The texture will still be layered though the aroma will shift away from classic ghee notes.

The real kitchen walkthrough

You don’t need fancy tools — just a rolling board, a little patience, and a light hand.

Start by making a soft, slightly tacky dough with wheat flour, a touch of ghee, curd and warm water. Knead until smooth. This builds some gluten, which helps the parotta hold layers. Cover it and let it rest; that relaxes the dough so it rolls thin without springing back.

When you roll, think thin sheets. Roll a ball into a very thin circle, brush a thin film of ghee, and then cut into strips. Stack those strips and coil them into a spiral. 

This is the secret that creates layers. Let the spiral rest briefly (10 minutes) so it relaxes. Then gently roll the spiral out into a parotta — don’t press too hard or you’ll mash the layers together.

Cook the parotta on a hot tawa with a little ghee. A couple of flips and light pressing are all it needs. You want golden spots and puffed layers, not a flat, dense roti.

Pro Tip 💡: If your parottas are turning dense, your dough is either too dry or you’re rolling too hard. Add a teaspoon of water (or ghee) to the dough, rest it longer, and rolling it gently is what gives you flaky layers.

What goes along 

• Veg kurma or paneer salna — classic, hotel-style pairings.
  
• Egg bhurji or spicy chicken salna for non-veg meals.
  
• Pickle + yogurt for a quick, balanced plate.

How to serve

Serve hot, fresh off the tawa. Stack and wrap in a clean cloth to keep warmth and softness if serving a crowd. A final brush of melted ghee right before serving takes it to restaurant level.

Packing & lunchbox tips

• Cool slightly to room temperature, then wrap in foil or an insulated lunchbox. Reheat on a hot pan with a touch of ghee; a splash of water and a covered pan helps regenerate softness.
• For travel/long day outs, layer with parchment paper to stop parottas from sticking and keep edges slightly crisp.

Party & bulk prep

• Make the dough the night before and refrigerate. Divide and shape spirals in advance, refrigerate on trays (covered) and roll & cook just before serving.
• For large batches, a two-person assembly line (one rolling, one coiling/cooking) speeds things up dramatically. Use multiple burners if possible.