Malabar (Kerala) Parota – Layered Flaky Flatbread

Ingredients

• 2 cups Refined wheat flour (maida) (All‑purpose flour, sifted)
• 1 tsp Granulated sugar (Adds slight sweetness and color)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Vegetable oil (for dough) (Keeps dough soft and aids layering)
• 2 tbsp Whole milk (Makes dough white and tender)
• ½ cup Water (Adjust as needed for a soft dough)
• ¼ cup Additional oil for cooking (Generous amount for frying and layering)

Instructions

1. Mix dry ingredients

   In a large bowl combine the sifted flour, sugar and salt. Stir to distribute evenly.

   Time: PT2M

2. Add wet ingredients and knead

   Create a well, add the oil and milk, then gradually pour in water while mixing. Knead the dough for about 10 minutes until smooth, elastic and slightly tacky.

   Time: PT12M

3. Rest the dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes. This relaxes the gluten and makes it easier to stretch later.

   Time: PT10M

4. Divide and oil‑wash balls

   Divide the rested dough into 4 equal portions. Shape each into a smooth ball, then coat each ball lightly with oil on all sides.

   Time: PT5M

5. Flatten and oil‑spread

   On a lightly oiled surface, gently press each ball into a flat disc (about 4‑5 inches). Using your hands or a rolling pin, spread the disc very thin while continuously drizzling a little oil on the surface.

   Time: PT8M

6. Create the first fold (turban fold)

   Lift one edge of the thin disc, fold it over itself like a turban, then gently pull and stretch the folded piece while rotating to form multiple concentric layers. If the dough tears, it’s okay – the tear becomes a layer.

   Time: PT5M

7. Second rest for layered dough

   Place the folded, layered dough on a plate, cover with a towel and let rest for 10‑15 minutes. This step helps the layers set and prevents shrinkage when cooking.

   Time: PT15M

8. Heat the pan

   Place a flat skillet over high heat until it’s very hot (about 2 minutes). Add a thin layer of oil and swirl to coat the surface.

   Time: PT3M

   Temperature: High heat

9. Cook the parota – first side

   Carefully transfer the rested layered dough onto the hot pan. Cook for 1‑2 minutes until golden spots appear, then lightly press with a spatula to encourage puffing.

   Time: PT2M

   Temperature: High heat

10. Flip and finish cooking

    Flip the parota, add a little more oil around the edges, and cook another 1‑2 minutes until both sides are crisp and flaky. Press gently to ensure even cooking.

    Time: PT2M

    Temperature: High heat

11. Crush to reveal layers

    Remove the cooked parota from the pan while still hot and gently crush it with your hands. The layers will separate, giving a beautiful flaky appearance.

    Time: PT1M

12. Repeat for remaining dough

    Repeat steps 8‑11 for the remaining dough balls, adding oil to the pan as needed.

    Time: PT6M

    Temperature: High heat

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Refined wheat flour (maida): All‑purpose flour
• Instead of Granulated sugar: Honey (reduce other liquid)
• Instead of Vegetable oil (for dough): Canola oil, Ghee (adds flavor)
• Instead of Whole milk: Full‑fat milk, Soy milk (for dairy‑free)
• Instead of Additional oil for cooking: Ghee, Clarified butter

Equipment Needed

• Large mixing bowl
• Rolling pin (optional) (optional)
• Flat skillet or heavy‑bottomed pan
• Spatula or tongs
• Kitchen towel or plastic wrap
• Plate for resting dough

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use whole milk for a whiter, softer interior
• A splash of melted ghee in the dough adds extra richness
• For ultra‑thin sheets, practice the hand‑stretch method using the palm and fingers rather than a rolling pin

Troubleshooting

Storage

Refrigerator: Store cooked parotas in an airtight container for up to 2 days. Reheat on a skillet with a little oil.

Freezer: Cool completely, stack between parchment sheets, wrap tightly and freeze for up to 4 weeks. Reheat directly from frozen on a hot pan.

Room temperature: Not recommended beyond a few hours as they become soggy.

Make-Ahead Tips

• Parotas can be half‑cooked, cooled, wrapped in butter paper and frozen for later use
• Freeze raw layered dough after the second rest; cook directly from frozen when needed