Bun Parotta

🔥 Prep

• Measure 300 g Maida into a large mixing bowl and add 1 tsp Salt, mixing well to distribute evenly.
• Crack 1 pc Egg into the flour, then pour in 50 ml Milk and 2 tbsp Ghee.
• Keep 4 tbsp Oil in a small bowl nearby for kneading, resting, and cooking the parottas.

🔥 Cook

• 1. Mix the flour, egg, milk, and ghee together, then gradually add water (approx. 100–120 ml) to form a soft, slightly sticky dough.
• 2. Pour 1 tbsp Oil over the dough and knead vigorously for 10 minutes until the dough becomes smooth, elastic, and non-sticky.
• 3. Divide the dough into 6 equal portions (approx. 70g each), roll them into tight smooth balls, and coat each lightly with oil from the reserved 4 tbsp Oil.
• 4. Place the oiled dough balls on a tray, cover with a damp cloth, and rest at room temperature for a minimum of 2 hours (ideally 4–6 hours) for maximum flakiness.
• 5. Take one rested dough ball and flatten it on a lightly oiled surface. Using the palm of your hand, stretch and spread it paper-thin into a large 12–14 inch circle, adding oil as needed to prevent tearing.
• 6. Drizzle 1 tsp Oil and 1 tsp Ghee over the stretched sheet. Make 1-inch wide pleats along the length of the sheet (like a paper fan), then roll the pleated strip tightly into a spiral coil (like a cinnamon bun), tucking the end underneath. Repeat for all balls.
• 6. Cover the coiled buns and rest for 15 minutes on the oiled surface.
• 7. Heat a heavy cast-iron tawa or flat griddle over medium heat for 3 minutes until evenly hot.
• 8. Take one rested coil, dip lightly in oil, and gently flatten it with your palm (or roll very lightly with a pin) into a 4-inch thick round bun, keeping the layers visible on the sides.
• 9. Place the bun on the hot tawa and cook for 1 minute until the bottom sets and shows golden spots.
• 10. Flip, drizzle 1 tsp Oil around the edges and on top, and press gently with a spatula to ensure even contact. Cook for 1.5 minutes.
• 11. Flip again, add another ½ tsp Oil if dry, and cook for 1 minute pressing the edges to cook the thick sides.
• 12. Remove from tawa when both sides are golden brown with crisp layers and the bun feels light and springy. Immediately crush the hot parotta between both palms (clapping motion) to separate the internal flaky layers.
• 13. Repeat steps 8–12 for the remaining coils, maintaining medium heat throughout.

🔥 Serve

• Serve immediately while hot, crushed open to reveal the flaky layers.
• Pair with Madurai-style Mutton Salna or Vegetable Kurma for dipping.
• Accompany with Onion Raita and a side of Spicy Tomato Chutney to cut through the richness.