Malabar Paratha | Kerala Paratha | Parotta Recipe
A soft, flaky, and layered South Indian flatbread made with all-purpose flour (maida). Egg-free, yeast-free, and perfect to enjoy with curries or dals.
Equipment
- 1 Additional oil or ghee for cooking
- 1 Measuring cups and spoons
- 1 Rolling Pin
- 1 Flat plate or tray (for resting dough balls)
- 1 Tawa, skillet, or flat pan (for cooking paratha)
- 1 Brush or spoon (for oil/ghee application)
- 1 Clean kitchen towel or cloth (for covering/resting dough)
Ingredients
- 2 cups all-purpose flour (maida)
- 2 tsp sugar
- ½ tsp salt (or to taste)
- ½ cup + 3 tablespoons lukewarm water (adjust as needed)
- 3 tbsp oil for kneading and coating the dough
- Additional oil or ghee for cooking
Instructions
- In a large bowl, mix the flour, sugar, and salt.
- Gradually add lukewarm water and mix using hands until it comes together.
- Knead the dough well for 12-15 minutes until smooth and elastic.
- Cover with a damp cloth and rest for 45 minutes.
- Divide dough into equal balls. Coat with oil and rest for 20-30 minutes.
- Roll out each ball into thin circles or rectangles.
- Create layers by folding or pleating the dough as explained.
- Roll again gently and cook on medium-high heat on tawa or skillet, brushing oil/ghee on each side until golden and crisp.
- Serve hot with curry, dal, or chutney.
Notes
- For extra flakiness, use more oil or ghee while folding and cooking.
- Make sure the dough is soft and well-rested for best layers.
- Serve immediately for maximum crispness, as parathas become softer over time.
- Can be made ahead and reheated on a hot tawa or pan.
- Great with vegetable curries, gravies, or simple yogurt.