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Kerala Style Parotta | Malabar Parotta | Layered Paratha Recipe

Kerala Style Parotta is an unleavened, flaky, layered flat bread of Kerala and some parts of Southern India, notably in Tamil Nadu made from all purpose flour.
Prep Time1 hour 20 minutes
Cook Time25 minutes
Total Time1 hour 45 minutes
Course: Breakfast / Indian Flatbread
Cuisine: Indian (South Indian)
Author: Padma Veeranki

Ingredients

For the dough:

  • 2 cups Maida all purpose flour, heaped cups and about half a cup extra to use for dusting
  • 1/2 teaspoon Baking powder
  • 1 Tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 Tablespoon Yoghurt
  • 1 Tablespoon Oil
  • Lukewarm Water as needed to make the dough (you can replace with milk if you like)

To make Parottas:

  • Cooking Oil as needed to grease, shape and to cook with

Instructions

  • Mix together all the ingredients except water for the dough.
  • Add water and knead for 10 minutes to form a smooth dough.
  • Cover and rest the dough for 30 minutes.
  • Divide into equal portions, roll to balls and rest for 20 minutes.
  • Dust each roll with flour and using a rolling pin, roll out to a paratha.
  • Drizzle 1 teaspoon oil, spread and sprinkle some flour.
  • Start pleating the dough and roll into a spiral. Rest for 20 minutes.
  • Heat a pan over medium heat. Slide the paratha into the hot pan.
  • Add some oil and cook on medium low heat for 3-4 minutes on both sides.
  • Remove the paratha from the pan. When it is slightly warm, use both palms to puff out the layers.
  • Serve with your favourite curry.