Malabar Paratha..bigger bolder baking...flaky

This Malabar Paratha recipe gives you the crispy, buttery bread that's incredibly popular in Southern India — and for good reason!

Course: Lunch, Dinner, Breakfast 

Cuisine: Indian 

Servings: 8 parathas

Author: Gemma Stafford

Ingredients

• 3 cups (15oz/426g) all-purpose flour (plus more for rolling)
• 1 ½ teaspoons salt
• 2 tablespoons vegetable oil
• 1 cup (8floz/240ml) water (at room temperature)
• ½ cup (4oz/115g) butter or ghee (softened, plus more for cooking)

Instructions

1. In a large mixing bowl, combine the flour and salt, and then add the oil and rub into the flour until evenly mixed.

2. Pour the water into the flour mixture and stir until a dough is formed. Knead the dough for 5 minutes, then cover the bowl and set aside for 1 hour to let the gluten relax.

3. After the dough has rested, divide the dough into 8 equal portions, actually twisting the dough to make the 9 portions.  do not cut into portions.

4. Working with one portion of dough at a time, on a floured surface roll out as thinly as possible, using more flour as needed to prevent sticking.

   

   
   

   
   

5. With a pastry brush, spread about 1 tablespoon (½ oz/14g) of butter or ghee over the surface of the dough, and then roll the dough into a tight coil.

6. Starting at both ends of the roll, coil the ends until they meet in the middle. Then fold the coils together to make a disc, press together, and set aside.

   

7. Repeat with the remaining portions of dough and then cover well and set aside for another hour to let the gluten relax.

8. When ready to cook, warm a 10-inch skillet over medium-low heat and set a wire rack next to the stove.

9. Working with one disc of dough at a time, on a floured surface, roll out the dough into a roughly 8-inch (20cm) circle, brush off the excess flour and cook in the dry skillet for about 3-4 minutes per side, until cooked and lightly golden. Set aside on the wire rack and repeat with the remaining dough.

10. Once all the dough is cooked, turn the heat up to medium, add a little butter or ghee to the pan and toast the paratha on both sides until crispy, about a minute or two per side.

11. Using a clean tea towel to avoid burning your hands, carefully crush the paratha to release the steam and then place it on the wire rack while you toast the remaining paratha.

12. Serve immediately. Store leftover paratha in an airtight container in the refrigerator for up to 3 days. Reheat on a warm, dry skillet.

    
    

    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!