Hi Bold Bakers! This Malabar paratha is a rich, buttery, indulgent Indian flatbread. You’ll adore the crispy, crunchy layers that give way to a soft interior. You won’t believe how good these are and how easy they are to make! Already have an account? Our culinary assistant, Ami, helped me out with this recipe — but this isn’t the paratha she grew up with. Ami says her mother used to make a healthy, whole wheat, layered paratha that was soft and delicious. Ami said that she thought that is what paratha was until she bought a premade packaged paratha and ate the buttery, flaky paratha that reminded her more of a croissant than what her mum had made her at home. [ If you like Ami’s paratha, try her samosas! ] She did her research and found out that it was a Malabar or Kerala paratha, and it’s a lot simpler to make than the Tawa paratha she’d had grown up eating. It may not be as healthy, but after one taste of this flaky flatbread, you may never look back. Indulge and enjoy every bite!
What Is Malabar Paratha?
Malabar paratha is one of the most popular flatbreads in South India, especially Kerala. It is thought to have originated from Sri Lanka and it first became popular in the ’60s but by the ’80s it was a staple in kitchens and restaurants everywhere in the area. The crispy, buttery bread goes great with curries at dinner time, but it’s also delicious for breakfast, served just plain and fresh.
What You Need To Make Malabar Paratha
Measuring cups and spoons Mixing bowls Pastry brush 10-inch skillet Wire rack
How To Make Malabar Paratha
I cannot wait for you to have one of these flatbreads fresh off the skillet. Here is how you make Malabar paratha (get all the measurements here):
Gemma’s (And Ami’s!) Pro Chef Tips For Making Malabar Paratha
You can replace the all-purpose flour in this recipe with maida (white flour made from durum wheat) or whole wheat pastry flour for a more authentic texture. You can make parathas ahead of time: cook the parathas through Step 9 and then refrigerate for up to 3 days or freeze for up to 2 months. Defrost if needed and then proceed as directed with toasting in Step 10 when ready to serve. It takes time but resting the dough is essential – the gluten needs to rest, or the dough can become stretchy and difficult to roll out. This is not traditional, but these parathas are so flaky that they remind me of a breakfast pastry. Try serving these in the morning with a little jam – you won’t be disappointed! This recipe can easily be doubled to serve a crowd!
How Do I Store Malabar Paratha?
You can store any leftover paratha in an airtight container in your refrigerator for up to 3 days. Reheat it on a warm, dry skillet.
Make More International Recipes!
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And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
