Malabar Parotta

In a large mixing bowl, combine all-purpose flour, salt, and sugar. Mix well.

Add about 150 ml of water gradually along with 1 tablespoon of oil, and start kneading into a smooth and soft dough. Add water in small increments as needed to achieve a pliable consistency.

Once the dough is smooth, knead for another 8-10 minutes to develop gluten. Then, cover the dough with a damp cloth and let it rest for at least 30 minutes.

Divide the dough into equal balls (about 8). Grease your work surface with oil. Take one dough ball and roll it out as thinly as possible into a large circle or rectangle shape.

Brush the rolled dough lightly with oil. Starting from one edge, pleat the dough into tight folds (like a paper fan).

Once fully pleated, coil the pleated dough into a spiral or circular shape, tucking the end underneath. Repeat with the remaining dough balls.

Allow the coiled dough balls to rest for 10 minutes covered with a cloth.

Gently flatten each coil into a circle about 6-7 inches in diameter using your palm and fingers, being careful not to tear the dough layers.

Heat a griddle or flat skillet over medium-high heat. Place one flattened parotta on the hot skillet and cook for 1-2 minutes until golden brown spots appear underneath.

Flip and cook the other side, brushing lightly with oil or ghee. Press gently with a spatula to ensure even cooking. Cook until both sides are golden brown and slightly crisp, about another 2 minutes.

Remove from skillet and gently separate the layers using your fingers to fluff up the parotta. Serve hot.