Soft & Flaky Malabar Parotta Recipe

Ingredients

• 500 g Refined Flour (All‑purpose flour, sifted)
• 2 tsp Granulated Sugar (Fine granulated sugar)
• 1 tsp Salt (Fine sea salt)
• 320 ml Water (Lukewarm, 64% hydration of flour weight)
• 2 tbsp Ghee (Unsalted, melted)
• 2 tbsp Neutral Oil (Vegetable or canola oil)
• 2 tbsp Neutral Oil for Cooking (Additional oil for frying)
• 2 tbsp Refined Flour (for dusting) (Same flour, kept dry)

Instructions

1. Combine Dry Ingredients

   Sift the refined flour into a deep mixing bowl, add the sugar and salt, and make a well in the center.

   Time: PT5M

2. Add Water and Mix

   Pour lukewarm water (320 ml) into the well and gradually incorporate the flour from the sides, mixing until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Knead the dough on the plate or a clean surface for about 10 minutes until it becomes smooth, elastic, and passes the window‑pane test.

   Time: PT10M

4. Rest the Dough

   Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for at least 1 hour.

   Time: PT1H

   Temperature: Room temperature

5. Prepare Ghee‑Oil Mixture

   Melt equal parts ghee and neutral oil (2 tbsp each) together in a small bowl; set aside for later use in shaping and cooking.

   Time: PT5M

6. Divide and Rest Balls

   Pinch the rested dough into lemon‑sized balls (about 80‑90 g each), place them on a tray, brush lightly with the ghee‑oil mixture, cover, and let rest for 10 minutes.

   Time: PT10M

7. Stretch, Cut, and Coil

   Dip your fingers in the ghee‑oil mixture, pat a ball flat, stretch it as thinly as possible using a sharp knife, cut into long strips, then bring the strips together and coil tightly from one end to the other. Pat the coil flat again with the oil mixture and stretch to the final parotta size.

   Time: PT15M

8. Dry Roast on Tawa

   Place the shaped parotta on a pre‑heated tawa over medium heat and dry roast for about 2 minutes on each side until faintly golden.

   Time: PT5M

   Temperature: Medium heat (≈180°C)

9. Fry Until Crisp

   Add a drizzle of the remaining ghee‑oil mixture to the tawa, then fry the parotta on medium‑high heat (≈190°C) until the exterior is crisp and golden, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: Medium‑high heat (≈190°C)

10. Stack and Slap

    Stack 3‑4 cooked parottas together and gently slap them to open the coils, revealing the flaky layers.

    Time: PT2M

11. Serve

    Serve hot with curry, chutney, or as part of an Onam sadhya.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Refined Flour: Bread Flour
• Instead of Granulated Sugar: Honey (reduce water)
• Instead of Salt: Kosher Salt
• Instead of Ghee: Clarified butter
• Instead of Neutral Oil: Sunflower oil
• Instead of Neutral Oil for Cooking: Sunflower oil

Equipment Needed

• Mixing Bowl
• Kitchen Scale (optional)
• Measuring Cups (optional)
• Spatula
• Plastic Wrap or Damp Cloth
• Tawa (Flat Skillet)
• Brush
• Sharp Knife
• Rolling Pin (optional) (optional)

Critical Steps — Do Not Skip

• Achieving correct dough hydration (64% water to flour)
• Window‑pane test to confirm gluten development
• Resting the dough for at least 1 hour at room temperature
• Stretching the dough ultra thin without tearing
• Coiling technique to create distinct layers
• Using ghee‑oil mixture to prevent skin formation and add crispness
• Dry roasting before frying for optimal texture

Chef Tips from the Video

• Use lukewarm water to promote gluten formation without shocking the dough.
• Pat the dough with a little ghee‑oil mixture before rolling to prevent sticking and add flavor.
• Coil the strips tightly; a tighter coil yields more pronounced flaky layers.
• Stacking and gently slapping the cooked parottas opens the layers without breaking them.

Troubleshooting

Storage

Refrigerator: Store cooked parottas in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Freeze in zip‑top bags for up to 1 month; reheat directly on a hot tawa.

Room temperature: Not recommended beyond 4 hours as they may become soggy.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before shaping.
• Cooked parottas freeze well; reheat on a dry skillet for best texture.
• Keep the ghee‑oil mixture ready in a small bowl for quick brushing.

Frequently Asked Questions