Malabar parotta, also known as Malabar porotta, is a traditional layered flatbread from the Malabar region of Kerala, India. It is made primarily from refined wheat flour, water, and a small amount of fat, usually ghee or oil. The dough is kneaded until smooth and allowed to rest, which gives the bread its characteristic texture.
What distinguishes Malabar parotta is its unique preparation method. The dough is rolled out, flattened, and then stretched and folded multiple times to create layers. The folded dough is then rolled into a round shape and cooked on a hot griddle until it becomes golden brown and crispy on the outside while remaining soft on the inside.
Malabar parotta is typically enjoyed with a variety of side dishes, such as curries, stews, or spicy chutneys. Its flaky texture and rich taste make it a popular choice for both casual meals and special occasions. This dish is not only a staple in the Malabar region but also has gained popularity across India and among food lovers globally.
