INGREDIENTS

• 3 cup Century Refined Wheat Flour (Maida)
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp ghee / clarified butter
• water (for kneading)
• oil (for soaking & roasting)

INSTRUCTIONS

• Firstly, in a large mixing bowl take 3 cup Century Refined Wheat Flour (Maida), 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee.
• Rumble and mix well until the flour turns moist.
• Now add water and start to knead the dough.
• Add water slowly and knead to a smooth and soft dough.
• Further add 2 tbsp oil, cover and rest for 1 hour.
• After 1 hour, punch and knead the dough again.
• Knead until the dough absorbs all the oil.
• Now pinch a ball sized dough and place in a bowl.
• Add ¼ cup oil, cover and soak for 1 hour.
• Now take the ball and roll gently.
  Pull and spread as thinly as possible.
• Cut into thin strips using a sharp knife.
• Bring together the stips and pull slightly.
• Now roll spiral, making sure all the strips are intact.
• With greased hand, pat and spread the dough.
• Roll slightly thick, making sure the layers are intact.
• Now place the rolled parotta onto hot tawa.
• make sure to grease the tawa well.
• Cook on medium flame until the base is cooked.
• Flip over and spread ½ tsp oil.
• Cook on medium flame until both sides turn golden brown.
• Crush the parotta gently, this helps to separate the layers.
• Finally, enjoy Malabar parrota with chana curry.