The rich flakey layers of this South Indian bread goes perfectly with anything you are eating or just a cup of chai. No bread baking experience is necessary; only time and simple ingredients.
The rich flakey layers of this South Indian bread goes perfectly with anything you are eating or just a cup of chai. No bread baking experience is necessary; only time and simple ingredients.
Kerala parotta is favorite street food in the southern Indian states of Kerala, Karnataka, and Tamil Nadu. It is also known as Malabar parotta and is so worshipped in other regions of India that they have put their stamp on this rich, layered Indian flatbread and made it their own. Eaten with a cup of tea, or with any meat or vegetablestew you have going, you may not want to go back to a plain bread again.
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Paratha tends to be a more recognizable word for Indian bread to non-Indians. Popular in Southern India, it is made with white flour and sometimes eggs and milk. Paratha, or lachha paratha, is typically made with whole wheat flour. It graces North Indian vegetables, dal, and meat stews. Both of these flatbreads are loved for their rich flakey layers.
I failed in my first attempt at this bread but after another deep dive into many recipes, I’ve come up with a step-by-step process that is hard to mess up. My second go resulted in a wondrous, flakey triumph. You make Kerala parotta by rolling the dough paper-thin, layered by cutting into it into thin strips. Or you can fold the dough into accordion-like layers. You then roll into a coil and roll or press it flat before cooking in a hot pan.
After cooking, the flatbread is scrunched up to loosen the flakey layers by clapping your hands together from each side. I promise that if you follow the step by process below, you will amaze yourself, not to mention your friends (who will forgive your showing off!). The key is patience and resting the dough between steps to relax the gluten and keep the dough soft and workable.
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Whether you are a bread baker or not, this South Indian flatbread is a fun weekend project. Using only a few ingredients that you probably have on hand, you can make this layered Indian flatbread. Some cooks add an egg and swap out the water for milk, but I’ve had success with a simpler dough. Depending on your mood and what you are serving it with, you can dress parotta up with coarsely ground cumin seeds, chopped mint or cilantro, minced garlic, or red chili flakes.
The secret to success in making Kerala parotta is to relax; it is only bread after all. Secondly, follow the simple steps to the letter. It may look complicated, but in the end, you will wonder what all the fuss was about. Make this temptation now!
Calories: 207 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 13 mg | Potassium: 45 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 39 IU | Calcium: 6 mg | Iron: 2 mgI think it was last month that I got a DM in Instagram asking whether I am familiar with the sweet bakery bread which we get back home. Until then, I never really thought of making it at home. It reminded me of those days when we had guests forchaya and Amma serving bakery bread and chicken curry!The soft pillowy bread will soak up all that gravy, the combination of sweet bread with spicy chicken curry was a perfect marriage! I just couldn’t wait to bake it and eat it with some chicken curry.
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I had baked challah and soft dinner rolls recently and those bread tasted similar to our Kerala bread but less sweet. So, I had an idea that this bread has to made with an enriched dough (egg, milk, butter) but to get a clear idea, I looked up on Youtube to see how they are done in professional bakeries . The recipes I saw were all pretty much the standard bread recipe. Some with butter, some withdalda , with milk, milk powder etc..all pretty much the same.
Though most of the bakery breads are eggless, when we are balking at home without professionalequipments , it’s not easy to get the same result.So I decided to add an egg for a better texture. I jotted down a recipe in a paper keeping all those recipes in mind and voila here it is! The bread was a great success and it tasted almost like the bakery bread and I enjoyed it with some chicken curry just to walk down the memory lane!
The dough will be very sticky, please do not add flour for the first few minutes. As you knead dough will become less sticky.
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You should get a very soft dough which when stretched should pass the window pane test (should give you a thin translucent membrane).
Cover the dough with a damp cloth and let it proof for 1-2 hour in a warm place until it has doubled in size.
After 1 –2 hour, knock the air out from the dough and roll it into a rectangle with a rolling pin and then roll the rectangle slowly into a log.
Whole Wheat Flour
Place the log in lined baking tin and cover it with a damp cloth. Let it rise for proof for another 1 hour.
I had baked challah and soft dinner rolls recently and those bread tasted similar to our Kerala bread but less sweet. So, I had an idea that this bread has to made with an enriched dough (egg, milk, butter) but to get a clear idea, I looked up on Youtube to see how they are done in professional bakeries . The recipes I saw were all pretty much the standard bread recipe. Some with butter, some withdalda , with milk, milk powder etc..all pretty much the same.
Though most of the bakery breads are eggless, when we are balking at home without professionalequipments , it’s not easy to get the same result.So I decided to add an egg for a better texture. I jotted down a recipe in a paper keeping all those recipes in mind and voila here it is! The bread was a great success and it tasted almost like the bakery bread and I enjoyed it with some chicken curry just to walk down the memory lane!
The dough will be very sticky, please do not add flour for the first few minutes. As you knead dough will become less sticky.
Easy Bread Pudding Bread Pudding Recipe Bread Recipes
You should get a very soft dough which when stretched should pass the window pane test (should give you a thin translucent membrane).
Cover the dough with a damp cloth and let it proof for 1-2 hour in a warm place until it has doubled in size.
After 1 –2 hour, knock the air out from the dough and roll it into a rectangle with a rolling pin and then roll the rectangle slowly into a log.
Whole Wheat Flour
Place the log in lined baking tin and cover it with a damp cloth. Let it rise for proof for another 1 hour.
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