Malabar Parota Recipe

Mix and Knead

In a large mixing bowl combine 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Mix briefly. Add 2 tablespoons vegetable oil and 1 teaspoon melted ghee (optional). Gradually add about 3/4 cup warm water and begin mixing with your hand or spoon until a shaggy dough forms. Add the remaining warm water a little at a time to bring the dough together. Knead the dough for 8–10 minutes until it becomes smooth, elastic and slightly soft but not sticky. If dough feels too stiff, add a teaspoon of water at a time; if too sticky, dust with a little flour.

Oil and Rest

Lightly oil the surface of the dough with about 1 teaspoon vegetable oil, shape into a ball, place in a bowl and cover with a damp cloth or plastic wrap. Let rest for 30–45 minutes at room temperature. This relaxes the gluten and makes the dough easier to stretch for thin layers.

Divide the Dough

After resting, punch down the dough gently and divide it into 8 equal portions (for 8 parotas). Roll each portion into a smooth ball and coat lightly with oil. Cover with a damp cloth to prevent drying while you work.

Roll and Oil (Traditional Layering)

Working with one dough ball at a time, dust your work surface lightly with a little fine semolina or flour. Using a rolling pin, roll the ball into a thin circle about 8–9 inches (20–23 cm) in diameter. Brush the entire surface lightly with vegetable oil (about 1/2 teaspoon). Starting from one edge, pleat or fold the edge inwards to form a fan or make tight accordion pleats (approx 6–8 pleats) all around, then roll the pleated strip into a tight spiral, tucking the end underneath to seal. Alternatively, you can roll into a thin sheet, smear oil, then fold into thirds like a letter and roll into a round coil. Repeat for each ball.

Second Rest

Place the prepared spirals on a plate, cover with a damp cloth and rest for 10–15 minutes. This helps the dough relax and makes it easier to roll out the layered discs.

Final Roll Out

Take one rested spiral and flatten it gently with your palm. Using a rolling pin, roll it into a round flat disc about 7–8 inches (18–20 cm) across and around 1/8 inch thick. Roll gently to keep the layers intact; you should see faint concentric rings from the spiral. If it resists, let it rest 5 more minutes and try again.

Cook on Griddle

Heat a flat tawa or nonstick skillet over medium heat until hot. Place the rolled parota on the dry skillet and cook for about 30–45 seconds until small bubbles appear. Flip and cook the other side for another 30–45 seconds. Brush the cooked surface lightly with melted ghee or vegetable oil (about 1/2 teaspoon) and flip again. Press gently with a spatula and cook until golden brown spots appear and the layers puff slightly, 30–60 seconds more per side. Repeat brushing and flipping to achieve even golden, flaky layers. Use moderate heat — too high will burn the outside before layers cook; too low will make it soggy.

Keep Warm

Stack cooked parotas on a plate and brush each with a little melted ghee to keep soft and glossy. Cover with foil or a clean kitchen towel to retain heat and steam, which helps maintain softness and separates layers.

Serve hot Malabar parotas immediately with Kerala-style chicken curry, vegetable stew or any curry of choice. Garnish with fresh chopped cilantro if desired. For best texture eat within 20–30 minutes of cooking; leftover parotas can be reheated on a skillet with a little butter or ghee.