Malabar Parotta

Method

1. 1

   Make dough: Mix 2 cups maida (plain flour) with half tsp salt and 2 tbsp oil. Add water gradually and knead into a soft, smooth dough. Rest 30 minutes.

2. 2

   Divide and roll: Divide dough into 8 balls. Roll each ball into a thin circle.

3. 3

   Make layers — first fold: Brush the rolled circle with oil. Fold into thirds like a letter, then fold again into a square.

4. 4

   Roll again: Roll the folded square into a circle again. This creates the flaky layers.

5. 5

   Repeat layering: Brush with oil again, fold and roll once more for extra flaky layers.

6. 6

   Final roll: Roll the final folded parcel into a circle about 6 inches in diameter.

7. 7

   Heat tawa: Heat a flat tawa on medium-high heat.

8. 8

   Cook first side: Place parotta on tawa. Cook 2-3 minutes until small brown spots appear on the base.

9. 9

   Flip and add oil: Flip and drizzle half tsp oil around the edges. Cook 2 more minutes.

10. 10

    Fluff the layers: While still hot, use your hands to crush the parotta from the sides — this separates the flaky layers. Serve immediately with any Kerala curry.