Malabar Parotta

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, salt, and sugar. Make a well in the center and add the beaten egg (if using) and oil. Gradually add warm water while mixing to form a soft, sticky dough. Knead for 5-7 minutes until smooth and elastic.
2. Rest the dough
   Apply a thin layer of oil all over the dough, cover with a damp cloth, and let it rest for at least 3 hours at room temperature. This resting period is crucial for developing the characteristic flaky texture.
3. Divide and shape
   After resting, divide the dough into 12 equal portions and shape them into smooth balls. On a well-floured surface, roll each ball into a thin circle (approximately 10 inches in diameter), applying ghee generously throughout the rolling process.
4. Create the layers
   Using your fingertips, gather the edges of the rolled dough toward the center, creating pleats as you go around. Twist the gathered dough gently to seal, then flatten the ball with your palm. Let these shaped balls rest for 10 minutes.
5. Roll the parottas
   Roll each flattened ball into a circle about 7-8 inches in diameter. Don't worry if the layers are visible – this is what creates the flaky texture. Be gentle to maintain the layers.
6. Cook the parottas
   Heat a flat griddle or tawa over medium-high heat. Place a parotta on the hot surface and cook for 30 seconds. Flip and apply a teaspoon of oil or ghee around the edges. Cook for another 30-45 seconds until golden brown spots appear. Flip again and cook the other side until golden and crisp.
7. Crush and serve
   Immediately after cooking, hold the hot parotta with both hands and crush it by clapping your hands together. This separates the layers and creates the distinctive flaky texture. Serve hot with curry, such as Kerala chicken curry or vegetable korma.