Photograph of the finished Malabar parotta

India · Bánh mì dẹt nhiều lớp Malabar

Malabar parotta

30 min Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 360 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Fresh milk Fresh milk 100 ml
  • Photograph of Sugar Sugar 16 g
  • Photograph of Salt Salt 8 g
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Knead the flour with eggs, milk, sugar, salt, and a little oil for 10 minutes until a smooth, pliable dough is formed.
  2. 2 Cover tightly and let the dough rest for 1 hour until it is very soft.
  3. 3 Roll out each piece of dough as thin as paper, brush with oil, and fold it into a long strip.
  4. 4 Roll the dough strip into a spiral shape, let it rest for 10 minutes, then roll it back into a round pastry.
  5. 5 Pan-fry each side for 2 minutes with oil, then gently tap the pancake while hot to loosen the layers.

With an appliance

  • Oven 28 min

    Replace step 5: place the Malabar bread on the racks of the oven at 240 degrees for 7 minutes, flip and rotate the tray after 4 minutes, then brush with oil; make several at once, but the less crispy layers will be pan-fried.

Start cooking