How to make Malabar Parotto at your home.

Prepare the Dough, In a large bowl, combine the flour, sugar, salt, and baking powder. Gradually add water, mixing until a smooth dough forms. Knead the dough for about 5-7 minutes until soft and elastic.

Rest the Dough, Divide the dough into small balls. Coat each ball with a little ghee or oil to prevent sticking. Cover with a damp cloth and let it rest for at least 30 minutes.

Roll Out the Dough, On a floured surface, roll each dough ball into a thin circle, about 8-10 inches in diameter.

Cook the Parotta, Heat a tawa or skillet over medium heat. Place the rolled-out dough onto the hot tawa and cook for 1-2 minutes until small bubbles form.

Add Ghee, Flip the parotta and brush a thin layer of ghee or oil on top. Cook until golden brown and crispy.

Fluff the Parotta, Once cooked, remove from the tawa and place it on a clean cloth. Gently press and flatten the parotta with your hands to give it a flaky texture.

Repeat, the process with the remaining dough balls, adding ghee or oil as needed.

Serve, the Malabar Parottas warm with curry, vegetables, or your favorite side dishes.