The Flaky Malabar Paratha is a masterpiece of layered, buttery goodness that melts in your mouth with every bite. Its golden, crisp exterior gives way to soft, tender layers inside, creating a texture that’s simply irresistible. Infused with the rich aroma of ghee and a hint of warmth from the dough, this paratha is a feast for the senses. With just 2 hours of chilling and 30 minutes of cooking, the process is as rewarding as the result.
Perfect for breakfast or as a side, this paratha pairs beautifully with curries, chutneys, or even a dollop of yogurt. The 2 hours 30 minutes of prep time is a labor of love, yielding a dish that’s both comforting and indulgent. Each bite offers a symphony of flavors and textures, making it a must-try for anyone who loves homemade, flaky bread. Your kitchen will smell heavenly, and your taste buds will thank you!
Gather Your Ingredients
- 3 cups (15oz/426g) all-purpose flour (plus extra for rolling)
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
- 1 cup (8floz/240ml) water (at room temperature)
- ½ cup (4oz/115g) butter or ghee (softened, plus more for cooking)
Step-by-Step Instructions
- In a large mixing bowl, combine the flour and salt. Add the vegetable oil and rub it into the flour until evenly mixed.
- Pour the water into the flour mixture and stir until a dough forms. Knead the dough for 5 minutes, then cover the bowl and set aside for 1 hour to let the gluten relax.
- After the dough has rested, divide it into 8 equal portions.
- Working with one portion at a time, roll out the dough as thinly as possible on a floured surface, using more flour as needed to prevent sticking.
- Spread about 1 tablespoon (½ oz/14g) of butter or ghee over the surface of the dough with a pastry brush, then roll the dough into a tight coil.
- Starting at both ends of the roll, coil the ends until they meet in the middle. Fold the coils together to make a disc, press together, and set aside. Repeat with the remaining dough portions.
- Cover the dough discs well and set aside for another 1 hour to let the gluten relax.
- When ready to cook, warm a 10-inch skillet over medium-low heat and set a wire rack next to the stove.
- Working with one disc at a time, roll out the dough into a roughly 8-inch (20cm) circle on a floured surface. Brush off the excess flour and cook in the dry skillet for about 3-4 minutes per side, until cooked and lightly golden. Set aside on the wire rack and repeat with the remaining dough.
- Once all the dough is cooked, turn the heat up to medium, add a little butter or ghee to the pan, and toast the paratha on both sides until crispy, about 1-2 minutes per side.
- Using a clean tea towel to avoid burning your hands, carefully crush the paratha to release the steam. Place it on the wire rack while you toast the remaining paratha.
- Serve immediately. Store leftover paratha in an airtight container in the refrigerator for up to 3 days. Reheat on a warm, dry skillet.
Perfect Pairings: Sauce and Topping Ideas
Flaky Malabar Paratha is incredibly versatile and pairs beautifully with a variety of sauces and toppings. For a classic combo, serve with a dollop of yogurt raita or a tangy mint chutney. If you’re feeling indulgent, drizzle with honey or maple syrup for a sweet treat. For a savory twist, top with scrambled eggs or spiced potatoes for a hearty meal.
Time-Saving Tips for Busy Cooks
Short on time? Prepare the dough the night before and let it chill in the fridge overnight. When ready to cook, let it sit at room temperature for 30 minutes before rolling. Alternatively, roll out all the discs in advance and stack them between parchment paper to save time during cooking. Pro tip: Use a tortilla press to flatten the dough quickly and evenly!
Storage and Reheating Made Easy
Store leftover paratha in an airtight container in the fridge for up to 3 days. To reheat, warm them in a dry skillet over medium heat for 1-2 minutes per side until crispy. For a quicker option, microwave them for 20-30 seconds, then finish in a skillet for that perfect flaky texture. Tip: Freeze uncooked dough discs for up to a month—just thaw and cook as needed!
Recipe Variations to Spice Things Up
Experiment with different flavors by adding chopped herbs, garlic powder, or spices like cumin or turmeric to the dough. For a richer version, substitute part of the water with milk or yogurt. You can also try using whole wheat flour for a nuttier, healthier twist. The possibilities are endless!
Essential Equipment for Perfect Paratha
To make the process smoother, use a rolling pin with a non-stick surface and a pastry brush for even butter application. A 10-inch skillet is ideal for cooking, and a wire rack ensures the paratha stays crispy. If you’re making a large batch, consider using a tortilla warmer to keep them soft and warm until serving.
Flaky Malabar Paratha
Ingredients
- 3 cups all-purpose flour (plus more for rolling)
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
- 1 cup water (at room temperature)
- ½ cup butter or ghee (softened, plus more for cooking)
Instructions
- In a large mixing bowl, combine the flour and salt, and then add the oil and rub into the flour until evenly mixed.
- Pour the water into the flour mixture and stir until a dough is formed. Knead the dough for 5 minutes, then cover the bowl and set aside for 1 hour to let the gluten relax.
- After the dough has rested, divide the dough into 8 equal portions.
- Working with one portion of dough at a time, on a floured surface roll out as thinly as possible, using more flour as needed to prevent sticking.
- With a pastry brush, spread about 1 tablespoon (½ oz/14g) of butter or ghee over the surface of the dough, and then roll the dough into a tight coil.
- Starting at both ends of the roll, coil the ends until they meet in the middle. Then fold the coils together to make a disc, press together, and set aside.
- Repeat with the remaining portions of dough and then cover well and set aside for another hour to let the gluten relax.
- When ready to cook, warm a 10-inch skillet over medium-low heat and set a wire rack next to the stove.
- Working with one disc of dough at a time, on a floured surface, roll out the dough into a roughly 8-inch (20cm) circle, brush off the excess flour and cook in the dry skillet for about 3-4 minutes per side, until cooked and lightly golden. Set aside on the wire rack and repeat with the remaining dough.
- Once all the dough is cooked, turn the heat up to medium, add a little butter or ghee to the pan and toast the paratha on both sides until crispy, about a minute or two per side.
- Using a clean tea towel to avoid burning your hands, carefully crush the paratha to release the steam and then place it on the wire rack while you toast the remaining paratha. Serve immediately. Store leftover paratha in an airtight container in the refrigerator for up to 3 days. Reheat on a warm, dry skillet.
