Malabar Paratha Bread is a delicious and flaky Indian flatbread that hails from the Malabar region of Kerala. Known for its unique texture and layered appearance, this paratha is perfect for pairing with various curries, vegetables, or even enjoyed on its own. This recipe will guide you through the process of making authentic Malabar Paratha Bread at home, ensuring you achieve that perfect, crispy outer layer while maintaining a soft inside.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons oil (vegetable or ghee)
- 3/4 cup warm water (adjust as needed)
- Extra oil or ghee for cooking
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the oil and mix it into the flour until it resembles coarse crumbs. Gradually add warm water, kneading until you form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for achieving the perfect texture.
Step 2: Divide the Dough
After resting, divide the dough into equal-sized balls, about the size of a golf ball. You should get around 8-10 balls. Roll each ball into a smooth round shape and cover them again with a damp cloth to prevent drying.
Step 3: Roll Out the Parathas
Take one dough ball and flatten it slightly. On a lightly floured surface, roll it out into a thin circle, about 8-10 inches in diameter. Apply a thin layer of oil or ghee on top of the rolled dough. Sprinkle a little flour over it, then fold it like a pleated fan or into a log shape. Once folded, coil it into a round shape, tucking the end underneath. Let it rest for another 10 minutes.
Step 4: Cook the Parathas
Heat a tawa (griddle) or non-stick skillet over medium heat. Take one rested coil of dough and gently flatten it with your hands. Roll it out again into a circle, about 6-8 inches in diameter. Place it on the hot tawa and cook until small bubbles form on the surface. Flip it over and apply a little oil or ghee on the cooked side. Cook until golden brown and crispy, about 1-2 minutes on each side. Repeat this process for the remaining dough balls.
Step 5: Serve Hot
Once cooked, stack the Malabar Parathas in a container lined with a cloth to keep them warm. Serve them hot with your favorite curry or side dish.
FAQs
What is Malabar Paratha?
Malabar Paratha is a flaky, layered flatbread from the Malabar region of Kerala, India. It is made with all-purpose flour and is typically served with various Indian dishes.
Can I make Malabar Paratha with whole wheat flour?
Yes, you can use whole wheat flour to make Malabar Paratha, but the texture may differ slightly. The parathas may not be as flaky as those made with all-purpose flour.
How do I store leftover Malabar Parathas?
Store leftover Malabar Parathas in an airtight container in the refrigerator. Reheat them on a tawa or in a microwave before serving.
What dishes pair well with Malabar Paratha?
Malabar Paratha pairs excellently with curries, such as Chicken Curry, Vegetable Kurma, or even with a simple yogurt dip.
Can I freeze Malabar Parathas?
Yes, you can freeze Malabar Parathas. Place parchment paper between each paratha and store them in a freezer-safe bag. Reheat them directly from frozen on a tawa.