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