A Kerala-origin flatbread of extraordinary flakiness — made by folding and coiling a soft, oil-enriched dough repeatedly until it yields dozens of gossamer layers that shatter and pull apart with the hands. Cooked on a hot griddle until blistered and bronzed. One of India’s great breads.

Key Highlights

Refined flour · Refined oil · Hand-layered · Griddle-cooked · No yeast

Serving Suggestion

Serve with korma, makhani, or any rich curry; also excellent with egg curry or plain yoghurt