How to make the Best Flaky Layered Flatbread with 4 Ingredients! Malabar paratha/porotta at home.

Ingredients

• 1 cup Water (room temperature)
• 1 teaspoon Salt (fine table salt)
• 3 cups All-Purpose Flour (plain flour, sifted)
• 6 tablespoons Sunflower Oil (neutral flavor, used for coating and stretching)

Instructions

1. Mix water, salt and flour

   In a mixing bowl, pour 1 cup water, add 1 tsp salt and stir until dissolved. Add 3 cups plain flour and mix until a shaggy dough forms.

   Time: PT5M

2. Knead the dough

   Transfer the dough onto a clean surface and knead for 2–3 minutes. The dough may feel dry at first; keep kneading until it becomes homogeneous with no dry spots.

   Time: PT5M

3. First rest

   Cover the dough with a bowl or damp cloth and let it rest for 10 minutes.

   Time: PT10M

4. Slap and fold

   After resting, perform a few slap‑and‑fold motions (gently slap the dough onto the surface and fold it over) for about 2 minutes until the dough feels smoother.

   Time: PT2M

5. Divide and shape balls

   Divide the dough into 12 equal portions. Roll each portion into a smooth round ball, tucking the edges toward the center.

   Time: PT8M

6. Oil coating and second rest

   Place each ball in a small deep bowl, drizzle with oil (about 4‑5 tbsp total) and coat all sides. Cover and let rest for another 10 minutes.

   Time: PT10M

7. Stretch, oil, pleat and roll

   Lightly oil the work surface. Gently flatten each dough disc to ~8 cm diameter, drizzle a little oil (1‑1.5 tsp) on top, then stretch from the center outward to a thin sheet. If it tears, patch it and continue. Sprinkle a thin oil layer, fold the sheet into pleats, roll the pleated strip into a coil, and tuck the end underneath.

   Time: PT15M

8. Final rolling

   Using the heel of your palm or a rolling pin, roll each coil into a flat circle about 12‑14 cm in diameter.

   Time: PT3M

9. Cook the parathas

   Heat a skillet over medium‑high heat. Place a rolled paratha onto the hot pan, cook until golden spots appear (about 1‑2 minutes), flip and cook the other side, repeating until both sides are golden brown.

   Time: PT40M

   Temperature: medium‑high

10. Fluff and serve

    Transfer the hot paratha to a wooden cutting board, let it cool slightly, then scrunch it gently with your hands to separate the layers. Serve warm with curries.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Salt: kosher salt, sea salt
• Instead of All-Purpose Flour: whole wheat flour (30% substitution), bread flour
• Instead of Sunflower Oil: vegetable oil, canola oil, ghee (for richer flavor)

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Wooden Spoon or Hand Mixer
• Rolling Pin
• Skillet or Frying Pan
• Spatula
• Kitchen Towel
• Wooden Cutting Board
• Plate
• Small Bowl (for oil)

Critical Steps — Do Not Skip

• Knead until dough is homogeneous without over‑kneading.
• Coat each dough ball thoroughly with oil before the second rest.
• Stretch the dough evenly thin before pleating.
• Apply a thin oil layer before folding to achieve flaky layers.
• Fluff the cooked paratha while still warm to separate layers.

Chef Tips from the Video

• Use a neutral‑flavored oil like sunflower or canola for authentic flaky layers.
• If you want a healthier version, replace 30 % of the plain flour with whole‑wheat flour.
• Cook the parathas one at a time on medium‑high heat for the best color and texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat on a skillet before serving.

Freezer: Freeze cooked parathas individually wrapped for up to 1 month. Reheat directly in a skillet.

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

Make-Ahead Tips

• The dough can be prepared a day ahead; keep it covered in the refrigerator.
• Parathas can be cooked, cooled, and frozen; reheat directly on a hot pan.

Frequently Asked Questions