Kerala Parotha, a Flakey South-Indian Flatbread Recipe

Kerala Parotha, a Flakey South-Indian Flatbread

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  • 2 cups flour
  • 1/4 tsp salt
  • 1 egg, lightly beaten
  • 2 tbsp oil
  • 3/4 cup water
  • 4 tbsp butter, melted
  • oil, for frying

How to make Kerala Parotha, a Flakey South-Indian Flatbread

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There are a million good reasons to visit South India. The people, for one, are amazing - warm-hearted, generous, and absolutely vibrant in culture. Then there’s the setting - think, the most amazing beaches you have ever seen. Tropical trees heavily laden with sweet fruit. Winding waterways through villages, making it a “Venice of the East”. But even if none of that existed, I would still make the trek for one inimitable pleasure - flakey, buttery parotha and a creamy curry, consumed without such complications as plates or cutlery, but rather with a banana leaf and bare fingers - and a good dose of utter, shameless delight.

1. With a fork, mix the flour and salt in a medium bowl. Add beaten egg, oil, and water, and mix with fork till dough starts to come together. Turn out on floured surface and knead into a smooth, elastic ball, about 10 minutes. You may need to add more flour or water to make the dough a workable consistency.

2. Return dough to ball and cover with a damp towel. Leave it to rest for 1 hour or more.

3. Pinch off lime-sized balls of dough, and roll them out into thin circles on a floured surface. Brush a thin coat of ghee over entire surface. Starting at one end, roll dough into a thin roll (like rolling up a jelly roll, or cinnamon buns). Holding one end of the roll between fingers, twist the dough in on itself in a spiral, pinching loose end into the circle to secure. Allow dough to rest for 15 minutes.

4. Heat 2 tsp oil in a cast iron pan over moderate heat. Flatten the spirals of dough with the palm of your hand, then thoroughly flatten them into thin circles using a rolling pin. Transfer to hot pan, and cook until air bubbles form in dough, about 2 minutes. Brush with butter, and flip. Continue cooking till golden brown, about 1 minute longer. Transfer to a serving plate and tent with foil to keep warm. Add another 2 tsp oil to pan and fry next parotha, continuing the same procedure for all the dough.

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Question from the Chef

“What's your favorite curry to go with an indian flatbread?”

  • muttoneer
    muttoneer says

    I really want to make some curry to try this parotha with. I love flaky flatbreads.

  • Rebrites
    Rebrites says

    LOVE Thai green chicken curry, just to keep things international... with some raita or plain yogurt to chill things out on the side

  • ramya6981
    ramya6981 says

    Channa Masala would be perfect!!

  • rosannemiyako
    rosannemiyako says

    I made this and it was wooooooooonderful. Thank you!

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