Malabar Parotta (Kerala Layered Flatbread)
Malabar Parotta is the iconic Kerala flaky layered flatbread — made from a soft maida (refined wheat flour) dough enriched with milk, ghee, salt, and a hint of sugar, kneaded, rested, then rolled paper-thin, oiled and pleated to create distinctive layers, finally griddled on a tawa until golden and flaky. Served hot with chicken curry, beef olarthiyathu, vegetable kurma, or Malabar fish curry.
Ingredients
- Ghee — 2 tbsp (whole)
- salt (optional) — 1 tsp (whole)
- sugar — 0.5 tsp (whole)
- All-purpose Flour — 2 cup (ground)
- Milk — 0.5 cup (whole)
Method
- To begin making the Malabar/Kerala Parotta recipe, in a mixing bowl or a food processor, add the maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough.Cover the malabar parotta dough and allow it to rest 15 to 20 minutes.
- Start to roll the malabar parotta into a round pinwheel from one end.
- Dust in flour and roll into a circular shape.Do the same with the remaining portion of the malabar parotta dough.
- Heat the tawa over medium heat; add the rolled out malabar/ kerala parotta and cook without ghee for a few seconds until the raw look goes away.
- Drizzle little ghee and cook the malabar parotta from both sides until lightly brown and crisp.Serve Malabar Parotta with Vegetable Kurma and Kerala Style Egg Roast Curry Recipe as a weeknight dinner or as a paratha for and indian party menu with friends and family.
Common questions
- How many calories in one plate of Malabar Parotta (Kerala Layered Flatbread)?
- 297 kcal per plate.
- How much cooking time?
- 60 min — 30 min prep, 30 min cooking.