How to make Malabar Paratha at Home (Easy Malabar Paratha Recipe)
Easy Malabar Paratha recipe with Video will help you make the best flaky layered flatbread at home with only four ingredients in less than one hour.
Ingredients
- 240 ml Water 1 cup
- 7 g Salt 1 tsp
- 390 g Flour 3 cups (loosely packed)
- 75 ml Oil 5 tbsp(preferably flavorless oil like sunflower oil)
Instructions
Preparing the Dough
- In a large mixing bowl, pour in 1 cup of water at room temperature.Add 1 teaspoon of salt and stir until it dissolves.Gradually add the flour and mix everything together until a rough dough forms.Transfer the dough onto a clean work surface.Knead for about 3-4 minutes until the dough is smooth, soft, and slightly sticky. You don’t need to knead until it passes the “windowpane test,” just ensure there are no lumps or dry spots.
- Cover the dough and let it rest for 10 minutes.
- After 10 minutes, the dough will be more elastic and stretchable.Use the “slap and fold” method a few times to make the dough smooth and non-sticky.The dough is now ready for dividing.
Divide the Dough
- Divide the dough into 12 equal portions.Shape each portion into a small round ball by tucking the edges towards the center.Cover the dough balls with a damp kitchen towel to prevent drying.
Form Dough Discs
- Take a small, deep bowl and pour in 4-5 tablespoons of oil (flavorless oil like sunflower oil).Lightly oil your hands.Take the first dough ball we shaped.Flatten each dough ball into a small disc (approximately 8 cm in diameter).
- Place each flattened disc into the oil bowl, ensuring they are coated with oil.
Resting the Dough discs in Oil
- Cover the bowl and let them rest for 10 minutes to relax the gluten.This resting time, in oil will help the dough to stretch out easily without tearing while shaping.
Shape the “Rose rolls” for making Malabar Paratha
- Lightly grease the work surface with oil to prevent sticking.
- Take one dough disc and roll it out with the heel of your palm or a rolling pin.Then gently pull and stretch the dough from the center to the edges, creating a thin sheet.
- Apply about 1-1.5 teaspoons of oil over the surface. I used a silicon brush to spread it all over.The oil will help to form the layers as it will prevent the dough sticking and glueing together. Create pleats by folding the dough from one side to the other(as in the video)
- Roll the pleated dough into a spiral shape (like a rose).Repeat for all dough discs.
Final Shaping
- Take the first shaped “rose roll” and gently flatten it into a disc (approximately 12-14 cm in diameter).Repeat the same for all portions.
Cooking the Parathas
- Heat a skillet or tawa over medium high heat.Place one paratha on the hot skillet and cook until the bottom side is golden brown.Flip and cook the other side.Flip a couple more times until both sides are evenly golden brown.We don’t need to add oil at this point as it already contain oil in it. If in case you feel the dough is not having enough oil in it , you can add a little oil on top. If it does not have enough oil, it will not be crispy and tasty and also it will turn dark brown and not golden brown.
Creating the Flaky Layers
- Once the paratha is cooked, remove it from the skillet and place it on a wooden board.While still warm but cool enough to handle, scrunch the paratha between your palms to separate the layers.This step enhances the flakiness.You will see those beautiful layers forming and the inside of your parathas will be super soft and moist at the same time, the outer layer will be crispy and flaky.
Video
Notes
The short resting periods allow gluten to relax, making it easier to stretch and shape the dough.
Oil helps in layering, so don’t skimp on it.
Roll and stretch the dough thin —ensuring even thickness helps in creating beautiful layers.
Cooking at the right temperature (medium high heat) ensures a golden brown and crispy exterior without burning.
The final scrunching step is essential for bringing out the signature flakiness.
Tried this recipe?Let us know how it was!