Malabar Parotta (Layered Flatbread)

Malabar Parotta: A flaky, layered flatbread from South India, made with flour, water, and ghee. Perfectly soft yet crisp, it pairs wonderfully with curries or as a standalone treat.

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% Daily Values based on a 2,000 calorie diet

Step 1

To begin, sift the all-purpose flour, salt, and sugar into a large mixing bowl. Make a well in the centre and gradually add water while mixing. Knead the mixture into a soft, elastic dough. For best results, knead for at least 8–10 minutes, ensuring a smooth texture.

Step 2

Once kneaded, drizzle 1 tablespoon of oil over the dough and knead again for a minute. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period allows the dough to become more pliable and easy to stretch.

Step 3

Divide the rested dough into equal portions (typically 6–8 balls). Roll each portion into smooth, even-sized balls. Coat each ball lightly with oil to prevent drying

Step 4

On a lightly oiled surface, take one dough ball and roll it out into a thin sheet. The thinner, the better, almost transparent if possible. This is key to achieving the flakiness of the parotta.

Step 5

Now, starting from one end, fold the sheet back and forth like a pleated fan. Once fully folded, twist the pleated dough into a spiral, tucking the end underneath.

Step 6

Let the spiralled dough rest for another 10–15 minutes. This extra rest will help the dough relax, making it easier to roll out the final parotta without tearing.

Step 7

Heat a tawa or non-stick pan over medium heat. Take each spiral and gently roll it out into a circle (about 6-8 inches in diameter). Drizzle oil onto the pan and place the parotta on it. Cook for 2-3 minutes on each side until golden brown spots appear, brushing with oil as needed.

Step 8

Once cooked, fluff the parotta by clapping it between your hands (optional but traditional). Serve hot with curry or a side dish of your choice. For added flavour, brush the parotta with melted ghee or butter before serving.

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