Kerala Parotta

In a large bowl, combine the all-purpose flour, sugar, and salt. Make a well in the center.

Add the egg, milk, and warm water to the well. Mix together to form a shaggy dough.

Add 2 tablespoons of oil and knead the dough vigorously for 10–12 minutes until it is very smooth, soft, and elastic. The dough should not stick to your hands.

Coat the dough with a little oil, cover with a damp cloth, and rest for at least 30 minutes.

Divide the rested dough into 8 equal balls. Cover and rest for another 10 minutes.

On a lightly oiled surface, roll each ball into a very thin, almost translucent sheet (as thin as possible without tearing).

Drizzle a teaspoon of oil or ghee over the surface of the rolled sheet and spread evenly.

Fold the sheet into a long strip using accordion-style pleats (like a fan), then coil the strip into a tight spiral. Tuck the end underneath. Repeat for all balls.

Rest the coiled spirals for 10 minutes, then gently flatten each one with your palm into a round disc about 15 cm in diameter.

Heat a tawa or flat griddle over medium-high heat. Cook each parotta with a drizzle of oil for 2–3 minutes per side until golden brown spots appear.

Once cooked, immediately clap the parotta between your palms to fluff up the layers — this is the signature step that creates the characteristic flaky texture.

Serve hot with Kerala chicken curry, beef curry, or vegetable salna.