Is there any cuisine that doesn’t have a delicious bread in it? Be it the Middle Eastern Pita Bread or the Italian Focaccia, every cuisine has a bread that has a distinct flavour and texture that makes it remarkable in its own way. However, the Indian subcontinent doesn’t have just one flatbread but a whole gamut. From the Punjabi Naan in the North to the Parotta of South India, India has a variety of flatbreads with distinct flavour, texture and aroma. While most of us know and relish common breads like Naan and Phulkas, we are quite unaware of what a gem Kerala Bun Parotta is. With distinct layers and a soft, melt-in-mouth texture, Kerala Bun Parotta has managed to tug at the heartstrings of South Indians for ages. The flatbread is a popular street food of Madurai and is served with spicy and flavourful curry on the side. We know you must be thinking that Kerala Bun Parotta is just like Malabar Parotta but trust us when we say that both are different. While Malabar Parotta is made with eggs, Kerala Bun Parotta is made without it. Kerala Bun Parotta’s shape is like that of a bun and is flaky enough to make you drool in the first bite itself. Although Kerala Bun Parotta is all things flaky and delicious, making it at home isn’t an easy job at all. But we’ve got you covered with a recipe to help you relish the flavours of the streets of Madurai. Here you go! 

Preparation time- 45 minutes 

Cooking time- 15 minutes  

Rest time- 2 hrs 20 minutes 


  • 2 cups maida  
  • ¼ cup milk  
  • 1 tsp sugar  
  • 1 ½ cup oil  
  • Salt, according to taste 


  1. Take maida, salt and sugar in a large mixing bowl and mix well to combine.  
  2. Add milk and water and knead to form a dough.  
  3. Now, add one tbsp oil on top of the dough and start kneading the dough by pushing it with your thumb until it's smooth and soft.  
  4. Cover this dough with a damp towel after brushing it with 2 tablespoons of oil and rest for 2 hours.  
  5. After the resting time, divide the dough into medium-sized balls and roll the dough balls such that there are no creases in them.  
  6. Add a tablespoon of oil on top of each dough ball and rest them for 15 minutes.  
  7. Now, take a dough ball and spread it on a surface. You can clean and grease your kitchen slab for this purpose.  
  8. Spread the dough as thin as possible without worrying about tearing the dough in places.  
  9. Now, gradually take one end of the dough and make a dough ribbon by gathering the entire spread dough from that end.  
  10. Shape the ribbon into a spiral without pressing it.  
  11. Add a few drops of oil to the prepared spiral dough and press it gently with your hands to make the Parotta.  
  12. Heat a tawa or a griddle on the stove and place the Parotta in the middle.  
  13. Add a few drops of oil around the edges and cook the Parotta on low heat.  
  14. Flip the Parotta to the other side once you see the golden, crispy edges.  
  15. Cook the Parotta on both sides till it's golden brown.  
  16. Repeat the process with the rest of the dough balls and serve them hot.  

You can serve these Parottas with any curry of your choice and enjoy the combo for a weekend dinner.