Best Easy Malabar Parotta Recipe

Combine all-purpose flour, salt, and sugar in a large bowl. Create a well in the center and add the egg.

Slowly add water while mixing, kneading until a soft, pliable dough forms (about 8–10 min by hand).

Add 2 tbsp oil to the dough and knead for another 2 min. Cover with a damp cloth; rest the dough for at least 1 hour at room temperature for gluten relaxation.

Divide dough into equal balls (5–6 portions). Coat each ball with a little oil to prevent drying.

On a lightly oiled surface, roll each ball as thinly as possible (almost transparent). Drizzle a little oil, then fold or pleat the dough sheet to form layers, rolling it into a spiral shape.

Flatten each spiral with your palm into a disc (light pressure only). Let rest, covered, for 15 min.

Heat a griddle or heavy skillet over medium heat. Place one parotta at a time on the hot pan and cook, turning occasionally, until both sides are golden brown (about 2–3 min per side). Add ghee towards the end for enhanced aroma and crispness.

Once cooked, fan the parottas slightly between your hands (clapping motion) to bring out the signature layers. Cover to keep warm. Serve hot.