Flaky Malabar paratha

Flaky Malabar paratha

By
From
I Love India
Makes
4
Photographer
Martin Poole

This is a rich, flaky paratha that is one of Kerala’s most famed breads. Muslim bakers brought it to this mostly rice-eating part of India and it was quickly adopted as a local favourite. They are lots of fun to make and really delicious to eat. The breads go with everything but are particularly good dipped into a curry, especially if that curry is hearty and meaty. You can make these in advance and reheat, wrapped in foil, in a medium oven.

Ingredients

Quantity Ingredient
150g plain flour, plus more to dust
1 teaspoon sugar
1/2 teaspoon salt, plus a little more to use in the layers
1 egg
2-21/2 tablespoons whole milk
vegetable oil, as needed

Method

  1. Mix together the dry ingredients. Make a well in the centre and add the egg and most of the milk. Mix well to form a slightly sticky dough. Turn out on to a work surface and knead until you have a soft, if a tiny-bit- sticky, dough. Rub oil over the ball, cover with a little oiled kitchen paper and let it rest for 10–15 minutes.
  2. Divide the dough into 4 equal portions and form each into a ball. Leave to rest under the oiled kitchen paper for another 30 minutes.
  3. Lightly oil a large work surface. Taking one piece of dough at a time, roll it out as thin as you can into a rectangular shape. It should be elastic and pliable and fairly easy to roll; don’t worry about any little tears. Now loosen the edge from the work surface and gently pull it, to stretch a little more, from each side. You should be able to stretch it out to a rectangle of about 28–31cm.
  4. Drizzle over around 1 tsp of oil, sprinkle all over with a light dusting of flour and then salt. With a light hand, fold, fan-like, into thin pleats. It doesn’t have to be at all neat. You can also cut strips along the length of the rectangle and gather and stack these up as you go. (Either pleat or cut the breads, though – don’t do both!) Coil these strips around themselves, cut sides up, tucking the ends underneath. Pat down and set aside, covered, as you do the rest. Leave to rest for 20–30 minutes.
  5. Now roll each out into a thin circle. Heat a tava or frying pan. Place a piece of dough on the surface and cook for 20–30 seconds or until the underside looks dry. Turn over and drizzle 1 tsp of oil around and on top of the bread. Fry until the underside is golden and crisp, then flip and repeat, drizzling with a little more oil. Set aside.
  6. Cook the remaining breads in the same way. Once 2 of them have cooked, put one on top of the other, place them on kitchen paper and scrunch it up into a ball; this helps open the layers and makes them flaky. Keep warm and serve as soon as possible.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again