7 Easy Steps To Make Flakiest

Malabar Parotta

With Khapli Wheat Flour

A Malabar parotta is a soft and flaky layered flatbread that resembles the laccha paratha from North India, but they both have different preparations. In South Indian states, a parotta is a staple delight served by street vendors, hotels and restaurants with vegetable kurma, chicken salna or beef fry. Making this flakiest flatbread for breakfast, lunch, or dinner is a time-consuming process that requires patience and results in a soft inside and crispy outside treat.

Originally made with maida flour, which is low in nutrients, these parottas can be improved by swapping maida for Aashirvaad Chakki Khapli Atta to ensure a wholesome, delicious result. This khapli atta is rich in dietary fibres that support better digestion and gut health. In addition, every batch of this flour undergoes 40+ quality checks to deliver trusted nutrition to your kitchen. Apart from flakiness, it also adds a nutty texture to your Malabar parotta.

Kneading a soft dough with khapli atta is the first step toward making flaky parotta. So, in a bowl, add the flour, sugar for browning the parotta, and salt to taste, then start mixing with a spoon. Then add lukewarm water gradually and mix again with a spoon. Now use your hands to bring these ingredients together and knead them into a soft dough. Here, note that the khapli atta dough requires gentle kneading, not heavy pressing, so take care with this step.

Once the dough is kneaded, cover it with a muslin cloth or a moist cotton napkin and let it rest for at least 20 minutes. This resting step is not optional, as it allows the flour to fully hydrate, which significantly helps the dough roll more easily. Skipping this step may not give a more predictable result in cooking this flatbread. Additionally, do not rest the dough for too long, as it becomes too soft and tricky to handle.

Using a knife or your hands, divide the khapli atta dough into equal portions. Then apply oil to your palm and roll each portion of the dough into round balls. Now, in the bowl, place each of these round dough balls, keeping space between them. Instantly, grease the dough balls evenly with a generous amount of oil or ghee. Cover them with a napkin and let them rest again for around 20-30 minutes.

It's time to roll your parotta. Start by removing the oil-coated balls from the bowl and placing them on the wooden board as a rolling surface. Then roll each dough ball with a rolling pin by gently pressing. Your rolled flatbread should be thin. You can even use your fingers to flatten the dough. To create layers, use a knife to cut vertical strips through the entire flattened dough. Start bringing these strips together to create a single long strip. On one side, roll the dough and bring it together to form a spiral. Tuck the end portion of the dough in the centre, and it's done.

Now, let the khapli atta dough rest for the third time. Place each spiral-shaped layered ball in the same bowl, cover it with a moist cotton cloth or lid, and set it aside to rest for 15 more minutes. As was said earlier, parotta requires patience, and it is worth investing your energy and effort to achieve a flaky, soft treat you can enjoy once in a while.

After all the hardcore preparation, it is finally time to cook your parottas. Take one of your layered balls. Roll it again and place it on the hot tawa. Keep the heat to medium-high and cook one side for 30 seconds till crisp and golden. Then, flip the flatbread, spread the oil or ghee, press the edges with a spatula and cook the other side. Repeat this process of flipping and pressing until you achieve a golden and crispy texture on both sides. Once done, remove it from the tawa and keep it on a plate. Now, with your hands in a clapping motion, squish the parotta so that the layers are visible. Your flakiest parotta is ready to be served!