Malabar Parotta, often known as Kerala Paratha, is a signature flaky, layered flatbread loved in South India for its soft, crispy texture and rich taste. While it may seem like a skilled street-food vendor’s specialty, mastering the art of making perfect Malabar Parotta at home is absolutely achievable with the right technique and care.

This blog will guide you through an easy-to-follow process that brings out the authentic flavors and textures of this beloved paratha right from your kitchen.

Why Malabar Parotta Stands Out?
Unlike regular whole wheat parathas, Malabar Parotta is made from refined all-purpose flour (maida), which results in a softer, flakier bread. Its charm lies in its layered structure formed by rolling the dough extremely thin, coating with oil or ghee, and folding it into coils before cooking, ensuring the perfect balance of chewiness and crispiness.

Ingredients Needed

• 2 cups all-purpose flour (maida)

• 2 teaspoons sugar

• ½ teaspoon salt

• ¼ cup milk (optional, for softness)

• 2 tablespoons oil or ghee (for dough and layering)

• Water as required (lukewarm)

• Oil or ghee for cooking

Preparing the Dough
Start by combining the flour, sugar, and salt in a large mixing bowl. Add oil or ghee, milk, and lukewarm water gradually while mixing to form a smooth dough. The key here is kneading — spend about 10-15 minutes kneading until the dough is soft, elastic, and slightly sticky.

This develops the gluten which helps in extensibility and softness. Cover and let the dough rest for at least an hour. Resting relaxes the gluten, making it easier to roll out thinly.

Shaping and Layering for Flakiness
Divide the dough into equal-sized balls. Roll each ball into a thin circle, almost translucent if possible. Brush a thin layer of oil or ghee on the surface. Then gather the dough to form a rope (do not fold tightly), roll it into a spiral coil resembling a rose, and gently flatten it again into a disc.

Allow these shaped dough discs to rest covered for 15 minutes; this step is crucial for forming the signature layers.

Cooking on High Heat
Heat a tawa or flat skillet on medium-high flame. Place the rolled dough on the hot pan, cooking for 30 seconds on one side until it forms light golden spots. Flip, and generously spread oil or ghee on the cooked surface.

Rotate and cook the parotta until golden crisp layers appear on both sides, applying oil each time you flip. Press the edges lightly with a spatula to ensure even cooking.

Finishing Touch: Bringing Out the Layers
Once cooked, immediately take the parotta off the pan and gently crush it between your palms; this separates and accentuates the flaky layers. Serve hot or warm for best softness and texture.

Serving Suggestions
Malabar Parotta pairs wonderfully with spicy curries like chicken, mutton, vegetable kurma, or chana masala. It’s also delicious as a breakfast item with sugar and tea or chutney on the side.

Pro Tips for Perfect Malabar Parotta

• Use all-purpose flour for softness; avoid too much whole wheat flour.

• Don’t rush dough kneading and resting; these steps are fundamental for elasticity and softness.

• Roll the dough thin but evenly to get multiple flaky layers.

• Generously oil or ghee each layer to prevent sticking and enhance crispness.

• Cook on medium-high heat; too low makes it soggy, too high burns it.

• Crush the cooked parotta while hot to reveal the layers.

Mastering Malabar Parotta is a rewarding culinary skill that fills your home with irresistible aromas and delights your family and guests with authentic Keralian flavors. With some practice, these soft and flaky layers will become a regular feature at your meals, a testament to your homemade cooking prowess.

Try this recipe today and enjoy the delicious journey of perfecting Malabar Parotta right in your own kitchen.