Kerala Malabar Parotta
Kerala Malabar Parotta is a flaky layered maida flatbread stretched thin, coiled, pan-fried, and clapped open before serving.
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2 hr 50 mintotal
50 min hands-on2 hr hands-off
Prep 20 min · Cook 30 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 2 hours of dough resting, which helps Malabar parotta stretch into thin layers.
Method
Whisk together the maida, salt, and sugar. Add the egg and warm milk, then add warm water gradually to knead a slightly sticky, cohesive dough.
Pour some of the oil over the dough. Stretch and slap it on a clean countertop for about 10 minutes until it becomes smooth and elastic.
10 min
Liberally coat the dough ball with oil, enshroud it in a damp cloth, and mandate a 2-hour resting period.
Divide the relaxed dough into medium-sized uniform balls. Coat each generously in oil and rest for an additional 15 minutes.
15 min
Grease a large, flat workstation. Flatten a dough ball with the heel of your hand, spreading it outwards into a paper-thin, nearly transparent sheet. Micro-tears are acceptable.
Gather the translucent sheet from the edges, pleating it like a fan. Coil this pleated strip tightly into a spiral (resembling a snail shell) and securely tuck the tail end underneath.
Using oiled palms, gently press the spiral downwards into a thick, 5-inch disc. Avoid using a rolling pin, as it crushes the delicate internal layers.
Transfer to a preheated tawa. Pan-fry with oil and ghee until both sides are deep golden and crisp.
Clap the hot parotta between your palms from the outer edges inward as soon as it leaves the tawa. This loosens the layers while the bread is still steamy.
How to tell it's done
The crust should be crisp and golden, with a soft, stretchy, visibly layered interior.
Getting it right
Tip
The secret to authentic Malabar parotta lies strictly in the prolonged resting period and the aggressive fat incorporation. Do not skimp on the oil during the stretching phase; it acts as the primary separator for your layers.
What to serve it with
Serve with Kerala beef fry, mutton roast, chicken Chettinad, or vegetable kurma.
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