Keralan Indian · India
Kerala Parotta with Wheat and Egg
Flaky, layered parotta with wheat flour and a fried egg on top.
25 minutes4 servings
Ingredients
Method
- Mix wheat flour, salt, and oil. Gradually add water and milk, kneading into a soft dough. Let rest for 15 minutes.
- Divide dough into small balls. Roll each into a thin flatbread. Fry in ghee until golden brown.
- Top with a fried egg. Serve warm.
- No internal temperature required for parotta.