½ cup + 3 tablespoons water – lukewarm, or add as required
2 teaspoons sugar
½ teaspoon salt or add as required
3 tablespoons oil for coating dough balls
2.5 to 3 tablespoons oil or as needed for roasting
Method
In a mixing bowl take the all-purpose flour, sugar, and salt. Mix the dry ingredients thoroughly with a spoon.
Add lukewarm water in portions and begin to knead the dough.
Knead the dough for 12 to 15 minutes or until soft, smooth, supple, and elastic, adding water as needed.
Cover with a moist cotton napkin and set aside to rest for 45 minutes to 1 hour. You can also let the dough rest for 30 minutes if short of time.
Next, portion the dough into 8 equal-sized parts by first making a log of the dough and then cutting it into equal pieces.
Roll each portioned dough between your palms and shape it into round balls.
Place the dough balls in the same bowl, keeping some space between each of them.
Pour 3 tablespoons of oil all over the dough balls. Lift each dough ball and coat it evenly with the oil.
Cover with a napkin or lid and rest the oil-coated dough balls for 20 to 30 minutes. You could let them rest for an hour also.
With a rolling pin, roll to about a 12-inch circle or a 12 by 9-inch rectangle having a thin layer. If you have the skill, you can even flatten the dough with fingers instead of rolling it with a rolling pin.
Cut the rolled layer of dough to 0.5 or 1 cm strips vertically.
Bring the cut strips gently together in one lot. Place these long cut strips of dough collected together on the rolling surface.
Roll and gather the dough to make a spiral shape. Tuck in and press the end portion of the dough in the center.
Prepare the layered dough balls whichever way you prefer. Place them in a bowl covered with a lid or moist cotton cloth.
Set aside to rest for 15 minutes. Cover each layered dough ball as you shape and roll them so that they do not dry out.
Heat tawa or a flat cast iron skillet on medium-high to high heat.
Take one of the layered dough balls. Roll it to about 7 or 7.5 inches using a rolling pin. The rolled dough will shrink by a few inches after you roll it.
Place on the hot tawa or skillet. Keep heat to medium-high or high.
Cook one side until lightly golden and crisp for about 30 seconds, and then flip with a spatula or tongs.
Spread ½ teaspoon oil all over on this partly cooked side.
Cook the second side for 30 seconds and flip again. Drizzle and spread ½ teaspoon oil all over.
Flip once or twice and cook until golden and crisp.
Press the edges with a spatula so that they cook well. Remove from the pan and set aside on a plate.
You will see the layers easily, and they will be browned.
This way, roast and cook in batches the rest of the parotta. If there is any oil leftover in the bowl (that was used for coating the dough balls), use it to roast the last few batches of parotta.
Once you have placed the parotta on a plate, wait for half a minute. With your hands in a clapping motion, squish the Malabar Paratha, holding them between your palms so that the layers come up on the surface.
You can also place them in a roti basket and serve them while still hot or warm.
.png)
