Malabar Parotta

Ingredients

• All-purpose flour (2 cups)
• Ghee (3 tablespoons)
• Water (3/4 cup (or as needed))
• Sugar (1 teaspoon)
• Salt (1/2 teaspoon)
• Oil (for cooking)

Instructions

1. In a large mixing bowl, combine the all-purpose flour, ghee, water, salt, and sugar. Knead the dough until it becomes smooth and elastic, about 8-10 minutes.
2. Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten.
3. After resting, divide the dough into equal-sized small balls (about the size of a golf ball).
4. On a lightly floured surface, take one ball of dough and roll it out into a thin, round disc, approximately 8-10 inches in diameter.
5. Brush the surface of the rolled-out dough lightly with ghee, then fold it into a pleated shape from one end to the other, and then coil it into a spiral. Flatten the spiral gently with your palm and let it rest for another 10 minutes.
6. Heat a tawa or griddle over medium heat and brush it with a little oil.
7. Carefully place the rested parotta on the hot tawa and cook until golden brown spots appear on both sides, flipping as needed. This should take about 1-2 minutes per side.
8. Once cooked, remove from the tawa and gently press the parotta with your hands to separate the layers. This is what gives it that beautiful flaky texture.
9. Repeat the process with the remaining dough balls.
10. Serve hot with your favorite curry, such as a rich chicken curry or a spicy vegetable korma.