Malabari Paratha Recipe

In a large mixing bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Whisk to blend evenly.

Add 2 tablespoons oil to the flour and rub it in briefly with fingertips until mixture is slightly crumbly — this helps create flakiness.

Gradually add about 3/4 cup water, a few tablespoons at a time, mixing with your hand or a spoon until a soft, slightly tacky dough forms. You may not need all the water — dough should be pliable but not sticky.

Knead the dough for 6–8 minutes until smooth and elastic. If it feels tight, add a teaspoon of water; if too sticky, dust with a little flour.

Coat the dough lightly with a little oil, cover the bowl with a damp cloth or plastic wrap, and rest for 30–45 minutes. Resting relaxes the gluten and makes rolling easier.

Divide and shape

After resting, divide the dough into 8 equal portions (for 8 medium parathas). Roll each portion into a smooth ball and keep covered to prevent drying.

Roll out base

Take one dough ball, dust lightly with flour, and roll into a thin circle about 7–8 inches (18–20 cm) in diameter.

Brush with ghee

Brush the surface with about 1 teaspoon of ghee or softened butter. If using, sprinkle a small pinch (about 1/4 tsp) of semolina evenly and a few chopped cilantro leaves and/or finely chopped green chili. The semolina gives a slight crispness to layers.

Fold to create layers

Fold the circle into thirds like a letter (or fold into a cone and coil into a spiral) to create layered structure. If folding as a triangle/letter: fold one side over the center, then fold the other side over it. If spiraling: roll into a cone, coil into a round spiral. Flatten gently with palm and dust with flour.

Roll to final paratha

Using a rolling pin, gently roll the layered ball into a 7–8 inch circle, being careful not to press out the layers. If it springs back, let it rest 5 minutes and continue.

Heat a heavy skillet or tawa over medium-high heat until hot. Reduce heat to medium when you begin frying parathas so they cook through without burning.

Place the rolled paratha on the hot skillet. Cook for about 30–45 seconds until small bubbles form and underside has light golden spots.

Flip the paratha. Immediately brush or drizzle about 1/2 teaspoon ghee or oil on the top surface. Flip again and gently press with a spatula so layers puff and crisp. Cook until golden brown spots develop on both sides, about 1–1.5 minutes per side in total. Add a little more ghee/oil if needed for crispness and flavor.

Transfer to a plate and keep covered with a clean kitchen towel to stay soft and warm. Repeat with remaining dough balls, brushing each rolled paratha with ghee and rolling/frying the same way.

For extra flaky Malabari parathas, after cooking, tear slightly between layers and brush a bit more ghee before serving.