PCOS-Friendly Parotta (Indian Layered Flatbread)

Step-by-Step Instructions

1. Prepare the dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt until thoroughly combined with no lumps.
2. Mix the wet ingredients: In a separate bowl, whisk together the beaten eggs, Greek yogurt, 3 tablespoons melted ghee, warm water, and apple cider vinegar until smooth and well incorporated.
3. Form the dough: Pour the wet mixture into the dry ingredients. Mix with a spatula, then knead with your hands for 2-3 minutes until a soft, pliable dough forms. The dough should be smooth and slightly sticky but hold together well. If too dry, add water one tablespoon at a time. If too wet, add almond flour.
4. Rest the dough: Cover the bowl with a damp towel and let the dough rest for 10-15 minutes. This allows the psyllium husk and coconut flour to fully absorb the moisture, making the dough easier to work with.
5. Divide the dough: Divide the dough into 6 equal portions (about 2.5 ounces each). Roll each portion into a smooth ball between your palms.
6. Roll out the first layer: Place one dough ball between two sheets of parchment paper. Roll into a thin circle about 6-7 inches (15-18cm) in diameter. The thinner you roll it, the more authentic the texture, but be careful not to tear it.
7. Apply ghee for layers: Brush the rolled circle generously with melted ghee. This creates the signature flaky layers. Sprinkle a tiny pinch of almond flour over the ghee if desired.
8. Create pleats: Starting from one edge, fold the circle into pleats like an accordion or fan, creating a long strip about 1 inch wide. This pleating technique creates the layers.
9. Coil the strip: Take the pleated strip and coil it into a tight spiral, tucking the end underneath. Gently flatten with your palm. This is your prepared parotta.
10. Roll the coiled dough: Place the coiled dough between parchment paper again and gently roll into a circle about 5-6 inches (12-15cm) in diameter. Roll carefully to maintain the layers without completely flattening them.
11. Heat your pan: Heat a cast-iron skillet or non-stick pan over medium-high heat. Brush lightly with ghee.
12. Cook the first side: Carefully transfer the parotta to the hot pan (remove parchment). Cook for 2-3 minutes until golden brown spots appear and the edges look set.
13. Flip and cook: Flip the parotta and brush the top with a little ghee. Cook for another 2-3 minutes until golden brown spots appear on the second side. Press gently with a spatula to ensure even cooking.
14. Create flaky texture: Once cooked, transfer to a plate. Using two spatulas or your hands (when cool enough), gently clap or scrunch the parotta between your palms to separate the layers and create the characteristic flaky texture.
15. Keep warm and repeat: Wrap cooked parottas in a clean kitchen towel to keep warm while you cook the remaining ones. Serve immediately for best texture and flavor.