Malabar Parotta | Kerala Paratha | Layered Flat Bread recipe from Kerala

Hi Supermoms,

Malabar Parotta or Barotta as we call it in Tamil, is one of the most favourite dishes of my husband. Paired with a Kurma/chops or Salna and a simple onion raita, this is a favourite tiffin to order when eating out . I am sure you will know at least one friend or family member who loves this parotta. 

Now, the main reason that we order this in a restaurant is simple. I do not make it at home very frequently and though I make it at least once in a while, it surely does not match the texture of the restaurant parotta. I am being very frank with you here. 

Over the last few decades, I have watched and  learnt various techniques to make the parotta. And one thing is common in all the cooking sessions. Parotta making requires lots of patience , practise and oil😀. I recommend you to have music in your kitchen while working on this recipe . It makes it more fun and less tedious. 

The trick to a great bread is in kneading. And parotta is no different. The dough has to be kneaded and rested adequately. And with regard to shaping, you can either make a fan fold or can use the cut and stack method. 

I have to thank my friend Shreedevi's mother who took a small class on parotta making a decade ago. But I vividly remember and practise tips and tricks shared by her. Today, I am going share those with you all. 

Hopefully, you will be able to make  flakier, tastier parottas with more confidence and less sweat 😅. 

Malabar Parotta | Layered Flat Bread recipe from Kerala :

Preparation time : 3 hours

Cooking time : 40 minutes

1 cup = 250 ml cup

Makes : 8 medium size parotta/barotta

Essential equipment : Tawa, spatula, a brush to spread oil ( makes it less messy), rolling pin 

Note : If vegan, you can use only oil and water. 

Ingredients :

For the dough:

2 cups all purpose flour/maida

1/2 cup warm water ( adjust)

1/4 cup oil ( you can also use melted ghee)

3/4  teaspoon salt

1 teaspoon sugar

1/4 cup thick curd ( room temperature)

For the shaping of parotta:

1/2 cup all purpose water/maida

1/4 cup oil 

Method :

1. Add the flour into a wide bowl and mix salt.

2. Add sugar to the warm water and mix.

3. Pour this into the flour.

4. Add oil and curd.

5. Mix gently to bring the flour together.

6. The dough will be sticky. 

7. Cover tightly with a lid or with a kitchen towel and let it rest for 10 minutes.

Chef tip : You can start cooking the side dish. 

8. After 10 minutes, dust a clean working counter with flour.

9. Dust your hands with flour and transfer the loose/sticky dough to the working counter.

10. Knead the dough by pressing , stretching and folding in till it becomes soft and less sticky.

Chef tip : Avoid adding more than 2 teaspoons of flour. You can grease your hands with oil if the dough is difficult to manage. Knead for at least 10 minutes. 

11. Cover and allow it to rest for 1 hour.

12. After the resting time, grease your hands with oil and knead again for 5-6 minutes.

Chef tip : This time, it will be easy to work with the dough. Stretch the dough as much as you can , fold and knead. 

Rolling and Shaping of the Parotta:

1. Divide the dough into equal portions .

2. Lightly dust the working counter with four .

3. Take one portion of the dough, roll it into a ball, flatten it gently and sprinkle flour on top.

4. Using a rolling pin, roll out like a chapathi. 

Chef tip : Roll out as thin as possible. You will be able to see the working counter through the dough. 

5. Spread oil on top of the rolled out parotta and sprinkle flour on top. 

Chef tip : Alternatively, you can mix flour and oil and spread on top of the parotta. 

6. Using a pizza cutter or knife, cut the parotta into 2 cm strips.

Chef tip : The strips need not be of uniform size. Instead of cutting, you can also fan fold. 

7. Place the strips on top of each other and coil it into a small circle.

8. Repeat this for all the other portions and keep the dough covered . 

9. Heat the tava and roll out each and every coiled dough in a flour dusted counter. 

Chef tip : You can roll them as thin as possible. 

Cooking the parotta :

1. Once the tava is hot, place the rolled out parotta and cook them on low flame.

2. Flip after 30 seconds and grease the sides of the parotta. 

Chef tip : You can brush oil on top.

3. Cook both sides, greasing them equally. 

Chef tips : 

         a. As you have rolled out thinly, the parotta will cook really fast. 

         b.Avoid over cooking. If the parotta is too crunchy, it means that you have over cooked. 

         c. Reduce oil and also cooking time for the next one. 

         d. Use the spatula to gently press the paratha while it is cooking. 

              This helps in uniform browning of the parotta. 

4. Remove and place the next parotta to cook.

5. Repeat the same for the remaining coiled parotta dough.

Your delicious malabar parotta is now ready. I served it with Chettinad Sodhi . It was truly a delicious meal. 

Happy Cooking !

With love,

Masterchefmom