Flaky Griddle-Cooked Breads

Malabar Parantha

Preparation info

  • Makes


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

When I first witnessed a street vendor in Chennai (formerly Madras) making these flaky breads, I was mesmerized by his speedy technique as he shaped the dough by hand and rolled it into a coil. He then rerolled it into a round, slapped it onto a hot griddle and let it brown on both sides, and then slathered it with liberal amounts of ghee. A corner of his flat griddle held two large pots of curries, one vegetarian and the other a chicken curry. Both curries were coconut milk-based, redolent