Step-by-Step Instructions

1. 1.Prepare the Dough

   In a deep kneading plate, combine 450 grams of all-purpose flour, 1 tablespoon of sugar, and salt as per taste. Mix them well.

2. 2.Knead the Dough

   Create a well in the center of the flour mixture and gradually add 290 ml of water. Start mixing the flour from the sides into the water. Knead the mixture for 10-15 minutes until it forms a smooth, soft, and elastic dough. The dough should be stretchy and pass the 'window pane' test (meaning you can stretch a small piece thin enough to see through without tearing).

3. 3.First Dough Rest

   Fold and tuck the dough from all sides to form a smooth ball. Cover the dough with a clean cloth and let it rest for at least 1 hour at room temperature to allow the gluten to relax.

4. 4.Prepare Oil-Ghee Mixture

   While the dough rests, prepare a mixture of equal quantities of ghee and oil (total 100 ml). Mix it well.

5. 5.Divide and Rest Dough Balls

   After the first rest, apply some of the oil-ghee mixture to the dough. Divide the dough into 8 lemon-sized balls. Cover these dough balls with a cloth and let them rest for another 10 minutes.

6. 6.Shape the Parotta Base

   Take one dough ball, dip your fingers in the oil-ghee mixture, and pat the dough ball flat on a clean, oiled surface. Spread it as thinly as possible using your hands, almost like a filo pastry.

7. 7.Cut and Coil the Dough

   Using a sharp knife, cut the thinly spread dough into long strips. Dust the strips with a little all-purpose flour. Bring all the strips together from both sides, then coil them into a tight spiral shape, tucking the last part of the strip underneath the coil.

8. 8.Flatten the Parotta

   Pat the coiled dough again with the oil-ghee mixture and gently press it down to flatten it into a round parotta of your desired size.

9. 9.Cook the Parotta

   Place the shaped parotta on a hot tawa (griddle). Dry roast it for 1-2 minutes until light brown spots appear. Then, drizzle the oil-ghee mixture around and on top of the parotta. Cook until both sides are golden brown and crisp, pressing gently with a spatula.

10. 10.Layering Technique

    Once cooked, transfer the parotta to a plate. Repeat the cooking process for all remaining parottas. To enhance the layers, take a stack of 3-4 hot parottas and gently slap them together between your palms. This action helps to open up the coils and create the signature flaky layers.

11. 11.Serve

    Serve the Malabar Parottas hot with your favorite curry or side dish.