Meal Prep · Indian
Malabar Parotta
Experience the flaky, layered magic of Kerala’s beloved flatbread.
Ingredients
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Step-by-step- In a large bowl, combine all-purpose flour, salt, and sugar. Mix well.
- Add 2 tablespoons of oil or ghee to the flour mixture and rub it in until crumbly.
- Gradually add warm water, kneading to form a soft, pliable dough. The dough should be slightly sticky but manageable. Knead for 8-10 minutes until smooth and elastic.
- Divide the dough into 6 equal balls. Brush each ball with oil, cover with a damp cloth, and let it rest for at least 1 hour (preferably 2-3 hours) at room temperature.
- On a lightly oiled surface, take one dough ball and flatten it with your palm. Using your fingers or a rolling pin, stretch the dough into a very thin, almost translucent sheet. The thinner, the flakier the parotta will be.
- Gather the stretched dough sheet from one end and pleat it like a fan, creating a long strip. Roll the strip tightly into a spiral coil, tucking the end underneath. Gently flatten the coil with your palm.
- Repeat the stretching and coiling process for all dough balls.
- Heat a tawa or flat griddle over medium-high heat. Lightly grease it with oil or ghee.
- Place a flattened dough coil on the hot tawa. Cook for 1-2 minutes until golden spots appear on the bottom.
- Flip the parotta, drizzle a little oil or ghee around the edges, and cook for another 1-2 minutes until golden brown and cooked through.
- Once cooked, remove the parotta from the tawa. While still hot, gently ‘crush’ the parotta between your palms (clapping them together) to separate the layers. This is called ‘churuttu’ and makes it extra flaky.
- Serve hot with your favorite curry or gravy.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Fat | 12 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store cooked parottas in an airtight container or wrapped in foil in the refrigerator.
Freezer Up to 1 month
To freeze cooked parottas, layer them with parchment paper to prevent sticking, then wrap tightly in foil or place in a freezer-safe bag. Uncooked dough balls can also be frozen after brushing with oil, then thawed overnight in the fridge before use.
Reheat Stovetop/Microwave
Reheat on a hot tawa with a little oil until warm and crisp, or microwave for 30-60 seconds until heated through.
Chef’s Corner
- **Resting is Key:** Don’t skip the dough resting time! It allows the gluten to relax, making the dough easier to stretch and resulting in flakier parottas.
- **Thin is In:** The thinner you stretch the dough, the more layers your parotta will have. Don’t be afraid to stretch it until it’s almost transparent.
- **The ‘Churuttu’ Technique:** Gently crushing the hot parotta after cooking is essential for separating the layers and achieving that characteristic flaky texture.
