This is my easy, quick version. It does not taste exactly like a malabar parotta because I don't use so much of oil; but it is a delicious, easy option that I prepare to go along with a nice chicken curry or kurma for lunch or dinner.
You can also check out the demo video on my Youtube Channel - COMING SOON
Ingredients:
3 cups all purpose flour
1 tsp baking powder
1/4 tsp instant yeast
1 & 1/4 cup water
Butter as required
Ghee as required
Salt to taste
Method:
If you're using a stand mixer:
Add the flour, baking powder, salt and yeast into a stand mixer.
Power on the stand mixer and knead on slow for a few seconds.
Pour in the water.
Now increase the power to medium and knead until the flour mixture comes together, about 4 to 5 minutes. It will form a nice soft, dough ball.
Transfer the dough ball to a floured surface.
Knead the dough ball for a few minutes until it becomes nice and firm, but yet soft to the touch.
If you're doing this by hand:
Place the flour, baking powder, salt and yeast on a large surface.
Mix it all together and then make a well in the middle.
Add the water and with a spatula mix everything until it's all roughly mixed together.
Now using your hands knead until a soft dough ball is formed.
Sprinkle some flour on the surface and knead until the dough becomes nice and firm, but yet soft to the touch. This should take about 10 to 15 minutes of kneading.
Important: Kneading is very important so that the flour releases its gluten which helps to have the nice layers in the paratha.
Now place the dough ball inside a bowl, cover with a kitchen cloth and leave to rest for around 30 minutes.
After the time has passed, remove the kitchen cloth and punch down the dough ball a little.
Remove it and place on a floured surface.
Roll out and cut into 8 equal parts.
Make each of the parts into rough ball-like shapes.
Take one by one and roll out into thin circles.
With a butter knife, rub a nice layer of butter or ghee all over the circle.
Then gently starting at one end, roll it inwards into a longish, thin line.
Roll this inwards just like the shape of a Swiss roll.
Secure the end by pressing it underneath the now circular shaped ball, gently.
Press down on the circular shaped ball until it is sightly flattened.
Once you've finished making all the balls in this matter, place on a plate and cover with a kitchen towel.
Leave to rest for at least 10 minutes.
Important: Resting the dough is important at each stage.
When you are ready to make the parathas, preheat the tawa on a medium flame.
Roll out each of the circular shaped dough balls on a lightly oiled surface. Do not add any flour!
Place the paratha on the hot tawa and bake until bubbles form on the surface.
Flip to the other side when the golden brown spots start to appear.
Grease this side with butter or ghee.
Flip again once the golden brown spots start to appear on the other side.
Grease this side too with butter or ghee.
Flip once more, press down for a few seconds, then remove and place on a plate.
Layer the baked parathas on top of each other and cover with a kitchen towel until you need to serve them.
These parathas are best served hot.
Typically served with a coconut based stew, they also go well with any chicken, meat, fish, egg or vegetable curry or kurma.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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