By Deepali Verma
June 8, 2024
Malabar Parotta, a flaky and soft layered flatbread from Kerala, is a wonderful addition to any meal. Here are five tips to make perfect Malabar Parotta at home.
Knead the dough until it's smooth and elastic, typically for about 10-15 minutes. This ensures the parotta will be soft and pliable.
Allow the dough to rest for at least an hour. This relaxes the gluten, making it easier to roll out and creating softer layers.
Use oil liberally while rolling and shaping the dough. This prevents sticking and helps create the characteristic flaky layers.
Roll out the dough as thin as possible without tearing. Thin layers contribute to the parotta's flakiness.
Cook the parottas on medium heat to ensure they are cooked through and develop a golden-brown crust without burning.