Malabar Parotta
Malabar Parotta
Ingredients
- 100 ml milk
- 100 ml water
- 300 g plain flour
- 1/3 teaspoon salt
- 1/2 teaspoon sugar
- pinch baking powder
- as needed vegetable oil
Instructions
- 1
In a large mixing bowl, combine the milk, water, plain flour, salt, sugar, and baking powder. Mix these ingredients together, initially with a spoon, then transfer to a clean work surface.
⏱️ 5 min
- 2
Knead the mixture by hand until it forms a soft, smooth, and elastic dough.
⏱️ 10 min
- 3
Divide the kneaded dough into several smaller, uniform balls. Drizzle each dough ball generously with vegetable oil. Place the oiled dough balls back into the mixing bowl, cover them tightly with plastic wrap, and let them rest for at least 3 hours or overnight if possible.
⏱️ 5 min
- 4
Take one rested dough ball and gently flatten it. Stretch or roll out the dough ball as thinly as possible, ideally until it is almost transparent, forming a large, thin sheet. This can be done by hand, stretching and twirling the dough.
⏱️ 5 min
- 5
Once stretched thin, drizzle the entire surface of the dough sheet with more vegetable oil. Carefully pleat the dough into thin, accordion-like folds, creating a long, narrow strip of layered dough. Coil this pleated strip into a tight spiral shape.
⏱️ 5 min
- 6
Place the coiled dough spirals onto a tray. Cover the tray with plastic wrap and let the spirals rest again for another hour or two.
⏱️ 5 min
- 7
Take a rested dough spiral and gently flatten and roll it out into a round flatbread. Be careful not to press too hard to preserve the layers.
⏱️ 2 min
- 8
Heat a medium pan (tawa or skillet) over medium heat. Place the rolled-out parotta on the hot pan. Cook on one side until it is lightly golden brown and small blisters appear.
⏱️ 2 min
- 9
Flip the parotta, add a little vegetable oil to the pan, and cook the second side. Continue flipping and adding small amounts of oil as needed until both sides are golden, blistered, and beautifully layered.
⏱️ 3 min
- 10
Once cooked, gently tap the parotta on the counter or between your hands to fluff up the layers before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Malabar Parotta
- 100 ml milk
- 100 ml water
- 300 g plain flour
- 1/3 teaspoon salt
- 1/2 teaspoon sugar
- pinch baking powder
- as needed vegetable oil
Instructions
- 1
In a large mixing bowl, combine the milk, water, plain flour, salt, sugar, and baking powder. Mix these ingredients together, initially with a spoon, then transfer to a clean work surface.
⏱️ 5 min - 2
Knead the mixture by hand until it forms a soft, smooth, and elastic dough.
⏱️ 10 min - 3
Divide the kneaded dough into several smaller, uniform balls. Drizzle each dough ball generously with vegetable oil. Place the oiled dough balls back into the mixing bowl, cover them tightly with plastic wrap, and let them rest for at least 3 hours or overnight if possible.
⏱️ 5 min - 4
Take one rested dough ball and gently flatten it. Stretch or roll out the dough ball as thinly as possible, ideally until it is almost transparent, forming a large, thin sheet. This can be done by hand, stretching and twirling the dough.
⏱️ 5 min - 5
Once stretched thin, drizzle the entire surface of the dough sheet with more vegetable oil. Carefully pleat the dough into thin, accordion-like folds, creating a long, narrow strip of layered dough. Coil this pleated strip into a tight spiral shape.
⏱️ 5 min - 6
Place the coiled dough spirals onto a tray. Cover the tray with plastic wrap and let the spirals rest again for another hour or two.
⏱️ 5 min - 7
Take a rested dough spiral and gently flatten and roll it out into a round flatbread. Be careful not to press too hard to preserve the layers.
⏱️ 2 min - 8
Heat a medium pan (tawa or skillet) over medium heat. Place the rolled-out parotta on the hot pan. Cook on one side until it is lightly golden brown and small blisters appear.
⏱️ 2 min - 9
Flip the parotta, add a little vegetable oil to the pan, and cook the second side. Continue flipping and adding small amounts of oil as needed until both sides are golden, blistered, and beautifully layered.
⏱️ 3 min - 10
Once cooked, gently tap the parotta on the counter or between your hands to fluff up the layers before serving.
⏱️ 1 min