Malabar Paratha, also known as Kerala Parotta, is a soft, flaky, and layered flatbread that’s a staple in South Indian cuisine. Made with all-purpose flour (maida), this bread is renowned for its rich texture and distinctive preparation method, which yields multiple thin, crisp layers. It is usually cooked on a hot griddle with a bit of oil, giving it a golden finish. Best enjoyed with spicy curries or stews, it’s a favourite at street stalls and home kitchens alike.
In a large bowl, mix the maida, salt and sugar. Add warm water little by little, mixing with your hands or a spoon until the dough starts to come together. Knead the dough thoroughly for 8-10 minutes, until it becomes soft, smooth, and elastic. The dough should be quite soft but not sticky. Coat the dough with 1 tablespoon of oil to prevent drying, cover it with a damp cloth, and let it rest for 30 minutes to allow the gluten to develop.
Description - Step 2
Portion And Shape Dough Balls
Uncover the rested dough and punch it down to release any air pockets. Knead it briefly for 1-2 minutes to improve texture. Divide the dough into 8 equal portions and roll each into a smooth ball by gently rotating between your palms. Lightly grease a tray, place the dough balls on it, and cover with a damp cloth to prevent drying. Let them rest for another 10 minutes, which makes them easier to roll out.
Description - Step 3
Roll Out Parottas
Take one dough ball and roll it into a very thin round, about 8-9 inches in diameter. The thinner the dough, the more flaky layers it will have. Lightly spread 1/2 tsp oil all over the surface to prevent sticking. Starting from one edge, make thin pleats (like folding a paper fan) and stretch them slightly. Roll the pleated dough into a tight spiral coil, similar to a cinnamon roll, and tuck the end underneath. Let the coiled dough rest for a few minutes, then gently roll it out again into a 6-inch round, taking care not to press too hard, so the layers remain intact.
Description - Step 4
Cook Parottas
Heat a tawa or griddle over medium heat until hot. Place a rolled-out parotta on the tawa and cook for 30 seconds, until the bottom starts forming light bubbles. Flip it and drizzle some oil around the edges to help crisp up the layers. Flip again when light golden-brown spots appear, pressing gently with a spatula to ensure even cooking. Continue flipping and cooking until both sides are golden brown and crisp, with visible flaky layers forming. Remove from the tawa and stack in a covered plate to retain softness.
Description - Step 5
Separate Layers
While the parottas are still warm and pliable, place them between your palms and gently crush and scrunch them. This helps separate the layers and gives the parottas their characteristic flaky, airy texture. Serve hot with your favourite curry, chutney, or dal for an authentic experience.
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South Indian
Intermediate
Brunch
