By Deepali Verma
September 16, 2024
Malabar Parotta is a layered, flaky flatbread originating from Kerala, perfect to pair with curries. Here's how to recreate this soft and crispy delight at home.
2 cups all-purpose flour 2 tbsp oil or ghee 1/2 tsp sugar 1/2 tsp salt Water, as needed
Mix flour, sugar, salt, and oil in a bowl. Gradually add water and knead to form a soft, elastic dough. Cover the dough with a damp cloth and rest for 30 minutes.
Divide the dough into small balls, roll each one thin, and brush with oil. Create layers by folding and coiling the dough, then flatten each ball again into discs.
Cook the parotta on a hot tawa until golden and crispy on both sides. Serve hot.