Malabar Parotta

Ingredients

• 🧀Butter3 tbsp
  
• 🧂Saltto taste
  
• 🧈Ghee3 tbsp
  
• 🧀Milk1 litre
  
• 🌾All-Purpose Flour2 cups
  

Instructions

1. 1

   Bring the dough together with lukewarm water, then knead hard — soft dough makes soft bread, no shortcuts.

2. 2

   Rest the dough, covered with a damp cloth, for at least 30 minutes — gluten relaxes, rolling gets easier.

3. 3

   Divide into equal balls, then roll — plain, or stuffed and sealed like little parcels before rolling gently.

4. 4

   Cook the first side dry, the second side with ghee, and finish directly on the flame for the puff.

5. 5

   Slather with ghee, wrap in a clean cloth, and carry to the table warm.