Flaky Malabar Paratha or Kerala Parotta
Flaky Malabar Paratha or Kerala Parotta is a delicious layered bread that is a perfect accompaniment to a meal or even tastes great fresh with a cup of chai!
Servings: 6 paratha
Calories: 203kcal
Equipment
- 1 Rolling Pin
- 1 Mixing bowl
- 1 large rolling board or work surface
Ingredients
- 2 cups all purpose flour
- ½ tsp salt
- 2 tsp sugar
- 2 tbsp oil
- ¼ cup milk whole milk
- additional ghee or oil used during preparation process and during cooking of paratha
- ½ cup water
- 2 tbsp water I used total 1/2 cup + 2 tbsp water, it is added gradually so it may vary for you dependent on age/quality of flour
Instructions
Step 1: Dough Preparation
- Mix sugar in lukewarm milk until it melts.
- In a mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add the ghee or vegetable oil to the flour mixture and incorporate it using your fingertips until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, and knead the dough about 10 minutes until it becomes soft and pliable. The dough should not be too sticky or too dry. If you poke it, it will bounce back.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes. This resting period will help the gluten relax and make the parathas softer.
Step 2: Divide and Shape the Dough
- After the resting time, divide the dough into small equal sized balls.
- Take one ball and flatten it with your hands. Roll the flattened ball into a thin circle using a rolling pin. It should be very thin, transparent looking. See blog post for pictures.
- Apply a thin layer of ghee or oil over the rolled-out circle. This will help create the flaky layers in the paratha.
- Starting from one end, fold the circle into pleats like a fan or accordion. Then, roll the pleated dough into a spiral shape, tucking the end into the middle and pushing through to the other side. Turn over the dough ball.
- Repeat this process with the remaining dough balls. Cover and let balls rest 10 minutes. This helps the layers set.
- Alternative to rolling pin is throwing the dough: 1. After rolling out the dough, pick up the circle with one hand below and one above at the edge.2. Now comes the throwing technique. Hold the dough from one edge and swiftly and gently throw it onto a clean, lightly floured surface. The dough should stretch and spread out as it lands.
Step 3: Cook the Parathas
- One by one roll out each paratha. Cover remaining dough balls so they don't dry out.
- Heat a tawa or a flat skillet over medium heat. Place a rolled-out paratha on the hot tawa.
- Cook the paratha for about 30 seconds or until you see bubbles forming on the surface.
- Flip the paratha and apply some ghee or oil on the cooked side. Press gently with a spatula to cook evenly.
- Flip the paratha again and apply ghee or oil on the other side. Continue pressing gently until both sides are golden brown and crispy.
- Remove the cooked paratha from the tawa and place it on a plate lined with paper towels to absorb any excess oil.
- Repeat the cooking process with the remaining parathas.
Nutrition
Calories: 203kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 200mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 2mg