Malabar Parotta

Instructions

1. 01

   Knead the dough

   Mix flour, salt, sugar, and oil. Add water gradually and knead for 10–12 minutes until very soft, smooth, and elastic.

2. 02

   Rest the dough

   Coat the dough with oil, cover, and rest so the gluten relaxes.

3. 03

   Divide and rest again

   Divide into 6 balls, coat each with oil, cover, and rest again.

4. 04

   Stretch and pleat

   Oil the work surface. Stretch one ball paper-thin, lifting the edges carefully. Pleat or gather it into a long strip.

5. 05

   Coil the layers

   Roll the strip into a loose spiral, tuck the end underneath, and rest it for 10 minutes before flattening gently.

6. 06

   Cook and fluff

   Cook on a medium-hot griddle with a little oil, turning until both sides are golden. Clap the hot parottas between your hands to separate the layers.