Kerala Parotta (Malabar Parotta)

Ingredients

• 2 cup maida (refined wheat flour)
• 1 tsp sugar
• 1 tsp salt
• 0.75 cup water (Add gradually; the dough should be soft and slightly sticky.)
• 2 tbsp oil (Use for coating, resting, and cooking the parottas.)

Steps

1. 1

   Combine the maida, sugar, and salt in a large mixing bowl. Add the water gradually while mixing until a soft, slightly sticky dough forms.

2. 2

   Knead the dough for 8–10 minutes, either by hand or with a dough hook, until it becomes smooth, elastic, and pliable. Add a little more water if it feels stiff.

3. 3

   Add about 1 teaspoon of the oil to the dough and knead it in. Cover the bowl and let the dough rest for at least 20 minutes; a longer rest of 1–2 hours will make stretching easier.

4. 4

   Divide the rested dough into 8 equal portions and shape each portion into a smooth ball. Coat the balls lightly with oil, cover, and rest them for another 15–20 minutes.

5. 5

   Working with one dough ball at a time, generously oil the work surface and the dough. Press and stretch the dough outward with your fingers, or lift and gently pull it, until it becomes a very thin, translucent sheet. Take care not to tear it.

6. 6

   Brush the stretched sheet lightly with oil. Pleat it from one end to the other, creating a long, layered strip.

7. 7

   Coil the pleated strip into a spiral, tucking the loose end underneath. Flatten the coil gently with your fingers without pressing out the layers. Repeat with the remaining dough balls.

8. 8

   Heat a heavy skillet or tawa over medium heat. Roll or press each coil into a round about 5–6 inches wide, keeping the layered structure intact.

9. 9

   Place one flattened parotta on the hot skillet. Cook for 1–2 minutes, until the underside develops pale golden spots, then turn it over.

10. 10

    Brush or drizzle a little oil around the edges and over the surface. Cook the second side for 1–2 minutes, then turn once or twice more until both sides are golden and crisp in spots and the center is cooked through.

11. 11

    Remove the parotta from the skillet and gently clap or press it between your palms while still warm to separate and fluff the layers. Serve hot with vegetable kurma, salna, curry, or other savory accompaniments.

Notes

The supplied Instagram description provides only the dish name and hashtags, not the author's written ingredient list or method. Quantities and method are therefore a standard reconstruction of Kerala parotta technique and should be treated as estimates. Resting the dough adequately is important for easy stretching and flaky layers.

Nutrition per serving

• breakfast
• bread
• flatbread
• vegetarian
• South Indian
• griddle-cooked
• street food
• dairy-free