Kerala Paratha is flaky, doughy flat bread that is round and soft in texture. The outside of the Paratha is crispy brown and crunchy while the inside is warm and soft. It can be made of a griddle and is best paired with curries.
- 300g (2 cups) all-purpose flour
- 2.5ml (½ tsp) salt
- 45ml (3 tbsp) oil or ghee
- Place all the ingredients in a bowl and mix together.
- Systematically add lukewarm water to the mixture until a soft dough forms.
- Chill in the fridge for at least one hour covered.
- When the dough has chilled, turn it out onto a lightly floured work surface. Roll small, golf-ball sized pieces of the dough into balls using your hands, then roll them into thin discs using a rolling pin. Then brush the dough discs with butter using a pastry brush.
- Fold one dough disc tightly into a concertina shape. (Do not allow the concertina to fan out. The folds should be 1cm/½in apart.)
- With the thinnest side of the concertina facing upwards, shape the dough concertina into a coil, tucking the outer end of the coil back into the centre of the coil.
- Lightly squeeze the dough coil back into a ball, then roll it out using a rolling pin, until the disc is 0.5cm/¼in thick and 15cm/6in in diameter.
- Repeat the process with the remaining pastry discs.
- Heat the sunflower oil in a frying pan over a medium heat. Add the Paratha one at a time and fry for 1-2 minutes on each side, or until crisp and golden-brown on the outsides and soft and flaky on the insides.
- Remove from pan and when it’s cooled enough scrunch the paratha from opposite sides with both hands in order to break it and make it flaky, thus exposing its layers. Serve immediately.
Serve with any curry – it’s ideal for scooping and dipping!
- Category: Side Dish
- Method: Bake
- Cuisine: Indian
- Serving Size: 86.3g
- Calories: 359
- Sodium: 292 mg
- Fat: 11.2 g
- Carbohydrates: 55.9 g
- Protein: 9.2 g