Malabar Paratha Recipe
A flaky, layered Kerala-style paratha with a buttery, crisp finish.
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Ingredients
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Dough Ingredients
Layering Ingredients
Method
Making the Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 2
Knead the Dough
Gradually add water to the flour mixture, kneading until a soft dough forms. Continue kneading for about 5-7 minutes.
- 3
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Creating Layers
- 4
Divide the Dough
After resting, divide the dough into 8 equal portions.
- 5
Roll Out the Dough
Take one portion and roll it out into a thin circle, about 8 inches in diameter, on a floured surface.
- 6
Add Ghee
Spread a thin layer of ghee over the rolled-out dough.
- 7
Fold the Dough
Sprinkle a little flour over the ghee layer, then fold the dough in half to form a semi-circle.
- 8
Shape the Triangle
Next, fold the semi-circle into a triangle shape. Roll it again gently to flatten.
- 9
Repeat Layering
Repeat this process for the remaining portions of dough.
Cooking the Parathas
- 10
Heat the Skillet
Heat a tawa or non-stick skillet over medium heat.
- 11
Roll Out Paratha
Roll out one layered triangle gently into a thin paratha, about 6-7 inches in diameter.
- 12
Cook the Paratha
Place the rolled paratha on the hot skillet. Cook for about 1-2 minutes or until small bubbles form.
- 13
Brown the Paratha
Flip the paratha, and brush with ghee. Cook for another 1-2 minutes until golden brown.
- 14
Finish Cooking
Remove from the skillet and keep warm in a cloth. Repeat with remaining parathas.
