Indian cuisine · Dough, Pasta & Rice

Malabar Parotta

A South Indian flatbread: the dough is stretched paper-thin, rolled up, and pan-fried into flaky layers.

Ingredients · for 4 servings

• 500g flour
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 150ml milk
• 150ml water
• 120ml oil
• 3 tbsp ghee

Instructions

1. Mix the flour, sugar, and salt, work in the egg, milk, and gradually enough water to form a very soft, slightly sticky dough, then knead vigorously for 10 minutes.
2. Rub the dough with 2 tbsp oil, cover, let rest for 1 hour, and then divide into eight equal balls.
3. Stretch each ball on an oiled work surface with the heels of your hands until paper-thin, almost translucent — small tears are not a problem.
4. Brush the sheet of dough thinly with oil, loosely roll it up from the long side into a rope, then coil the rope like a snail into a spiral, and let rest for 15 minutes.
5. Flatten the spirals with a rolling pin to about 15cm across and cook in a pan over medium heat for 2–3 minutes per side, brushing with ghee, until brown blisters form.
6. Clap the hot parotta briefly between both palms to loosen the layers, and serve immediately with curry.