Malabar Parotta

🔥 Prep

• Measure 300 g maida into a large mixing bowl.
• Measure 120 ml water and 50 ml milk; combine them in a cup.
• Measure 1 tsp sugar and 1 tsp salt; add to the liquid.
• Measure 4 tbsp oil; keep aside for dough and cooking.

🔥 Cook

• 1. In the bowl with maida, pour the water‑milk mixture with sugar and salt; stir to form a shaggy dough.
• 2. Add 2 tbsp of the oil to the dough and knead on medium speed (or by hand) for 8‑10 minutes until smooth and elastic.
• 3. Coat the dough with the remaining 2 tbsp oil, cover with a damp cloth, and let rest for 30 minutes at room temperature.
• 4. After resting, knead briefly for 1 minute, then divide the dough into 6 equal portions (about 50 g each) and shape each into a ball.
• 5. Flatten a ball with your palms, then using a rolling pin roll out it into a thin circle (≈20 cm diameter) on a lightly oiled surface.
• 6. Drizzle a few drops of oil over the sheet, then gently stretch the edges with your hands to make it even thinner, almost translucent.
• 7. Starting from one edge, loosely roll the sheet into a loose rope, then coil the rope into a tight spiral and tuck the end underneath.
• 8. Flatten the coiled dough ball gently with your palm, then roll out again into a round parotta about 12‑15 cm diameter, keeping it as thin as possible.
• 9. Heat a tawa or non‑stick skillet over medium‑high heat until hot (a few drops of water should sizzle).
• 10. Place the parotta on the hot tawa and cook for 30‑40 seconds until tiny bubbles appear on the surface.
• 11. Drizzle ½ tsp oil around the edges, flip, and cook the other side for 30‑40 seconds until light brown spots form.
• 12. Press the parotta gently with a spatula and, using two spatulas, scrunch it (pull apart layers) for 10‑15 seconds to create the flaky layers.
• 13. Flip once more, drizzle another ½ tsp oil, and cook for an additional 20‑30 seconds on each side until golden brown and crisp.
• 14. Remove from the tawa, place on a plate, and repeat steps 5‑13 for the remaining dough balls.

🔥 Serve

• Serve hot Malabar Parotta with a side of Salna (spicy meat or vegetable gravy) or Kurma.
• Accompany with coconut chutney, pickle, or sliced onions and lemon wedges.
• Enjoy immediately while the layers are still flaky and warm.