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Malabar (Kerala) Parota – Layered Flaky Flatbread
A traditional Kerala‑style layered paratha made with refined flour, milk and plenty of oil. The dough is kneaded, rested, stretched and folded to create delicate flaky layers that are crisp on the outside and soft inside. Serve hot with curry, stew or pickle. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Kneading the dough until smooth
- • Resting the dough after kneading
- • Oil‑only rolling (no flour)
- • Turban‑style folding to create layers
- • Cooking on high heat for a crisp exterior
Safety Warnings
- • Handle hot oil and pan with care to avoid burns
- • Do not leave the pan unattended on high heat
- • When crushing hot parota, protect hands with a kitchen towel
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