Buttery Flaky Malabar Parotta Recipe

I just stumbled upon a fun kitchen adventure that will turn your typical flour into something truly sensational: flaky, golden parottas that are as satisfying to make as they are to devour!

The Malabar Parotta’s fine layers and flavor enchant me. A flatbread from the Malabar region of Kerala, made with all-purpose flour, salt, sugar, and ghee, it is a Parotta that’s not only rich but also delicious.

The first silky tear reveals layers you will love. The second buttery bite might transport you to another world.

Forget about the Amazon rain forest; this Parotta sustains biodiversity in the Malabar region.

Buttery Flaky Malabar Parotta Recipe Ingredients

• All-purpose flour: Provides structure, source of carbohydrates.
• Salt: Enhances flavor, balances sweetness.
• Sugar: Adds a touch of sweetness.
• Oil: Offers moistness, prevents sticking.
• Ghee: Adds richness, traditional flavor, aids flakiness.
• Water: Helps form dough, hydrates ingredients.

Buttery Flaky Malabar Parotta Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon oil
• 3/4 cup water (approximately, adjust as needed)
• 1/4 cup ghee (clarified butter) or oil for cooking
• Extra ghee or oil for greasing

How to Make this Buttery Flaky Malabar Parotta Recipe

1. In a large mixing bowl, combine the flour, salt, and sugar. Well, mix all together.

2. Make a depression in the center and add a tablespoon of oil. Add water in a slow, steady stream while mixing with your hands until the dough forms a soft, smooth mass. Knead the dough for about 5-7 minutes.

3. Split the dough into 5-6 equal parts and form each part into a ball. Lightly oil the surface of each ball, cover with a damp cloth, and allow the balls to rest for at least half an hour.

4. On a clean workspace, coat your hands and the rolling pin with ghee or oil to prevent sticking. Take one ball of the dough, and press it down slightly to shape it into a disk. Roll out the dough to 1/8″ or 1/16″ thickness; you should be able to see light through it.

5. Spread a thin layer of ghee over the surface of the rolled-out dough. Starting from one end, make small pleats like a paper fan, until you reach the other end.

6. Pleated dough should be coiled and spiraled. The end of the dough should be tucked under to secure it. A slight flattening of the coiled dough will help it bake more evenly and make it more palatable than a more domed coil would.

7. Warm a frying pan or griddle over medium heat. Shape each of the spiralized dough sections into a circle that’s roughly 6-7 inches across.

8. Put the parotta on the heated skillet and cook it for 1-2 minutes. Keep an eye out for the bubbles and the golden brown color. Those are signs that it’s done on one side and ready to be flipped.

9. Sprinkle ghee around the edges and brush it over the surface while the food cooks. Press lightly with a spatula for even cooking.

10. When both sides are golden brown and layered, remove from the skillet. Using both hands, gently crush the parotta to release the layers before serving.

Buttery Flaky Malabar Parotta Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean workspace or countertop
5. Rolling pin
6. Cooking brush
7. Frying pan or griddle
8. Spatula
9. Damp cloth
10. Knife or dough cutter (optional)

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour for the Malabar Parotta?A: Although using whole wheat flour is an option, it will influence the texture and could make the dish less flaky. For a more promising result, consider a blend of the two flours.
• Q: How do I store leftover parottas?A: Wrap them in a clean cloth or aluminum foil and keep in an airtight container. To reheat, use a tawa or skillet.
• Q: What can I serve with Malabar Parotta?A: They go well with stews, curries, or even yogurt and pickles for a lighter meal.
• Q: Why should I use warm water when making the dough?A: Warm water helps produce a more elastic dough that is easier to work with. You can roll out thin layers with no difficulty when the dough is warm. An electric mixer works best for mixing and kneading dough. You want to keep all of the ingredients warm, including the mixer and its bowl.
• Q: Is there a gluten-free option for Malabar Parotta?A: For their texture, traditional parottas depend on gluten. Gluten-free versions will not achieve the same flakiness.
• Q: How can I make the parottas extra flaky?A: Ensuring adequate resting time for the dough and utilizing sufficient ghee or oil between the layers improves the flakiness.

Buttery Flaky Malabar Parotta Recipe Substitutions and Variations

– All-purpose flour: A healthier alternative uses whole wheat flour, but the texture may differ slightly from that of all-purpose flour.
– Ghee (clarified butter): Use vegetable oil for a vegan option.
– Sugar: For a natural sweetener, use honey or maple syrup, but use a tad less.
– Water: For a more luxurious dough, use milk instead. Add it a little at a time until the desired consistency is achieved.

Pro Tips

1. Resting the Dough Longer Allowing the dough to rest for a full hour instead of just 30 minutes can improve the gluten’s elasticity, making the dough easier to roll out thin and resulting in flakier parotta.

2. Temperature Control Ensure your pan or griddle is uniformly heated to medium before placing the dough. Cooking over too high heat can burn the outside while leaving the inside uncooked, while too low heat may make the parotta chewy instead of flaky.

3. Layering Tips When pleating and coiling the dough, ensure the pleats are tight enough to form distinct layers. This technique helps achieve the characteristic flaky texture of the parotta.

4. Use of Ghee Using ghee instead of oil when rolling and cooking enhances the flavor and adds an authentic richness to the parotta. Be generous with the ghee for better layering and more traditional taste.

5. Finishing with Fluffing After cooking, gently fluff the parotta by pressing the edges towards the center with both hands. This helps to release the steam trapped between the layers, ensuring they remain distinct and flaky.