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Kerala Parotta is a traditional Indian bread with authentic flavors and a satisfying texture. This versatile accompaniment is a family meal essential that pairs perfectly with curries and chutneys.
In a large bowl, combine all-purpose flour, sugar, and salt. Mix well to distribute the seasonings evenly.
Add the egg, milk, and warm water gradually, mixing until a sticky dough forms. Knead for 8–10 minutes until smooth and pliable.
Drizzle 1 tablespoon of vegetable oil over the dough, cover it, and let it rest at room temperature for 1 hour to ensure proper gluten development.
Divide the rested dough into 6 equal balls. With a rolling pin, flatten each ball into a thin disc. Brush each disc lightly with melted butter and sprinkle a little flour.
Roll each disc into a tight log, coil it into a spiral, and press flat to create signature layers. Let coiled discs rest for 10 minutes.
Preheat a heavy skillet or griddle over medium-high heat, then roll each rested disc into a 6-inch circle.
Cook each parotta for 2 minutes per side, applying vegetable oil as needed, until golden brown and flaky. Adjust heat as required to avoid burning.
Once cooked, shake each parotta gently between your hands to further separate flaky layers. Serve warm with your favorite curry or chutney.
