Ingredients
Maida - 2 cups

Luke warm Water - as needed to prepare the dough

Veg Oil/Dalda - 1 tbsp

Salt - to taste
ghee to cook

Step 1:-Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.More than chappathi dough, make it more smoothy by keep kneading the dough. Actually this is a hard part because we want to beat, push,everything to the dough like its our enemy.We do this so that there should not be any air bubbles in the dough.After making almost smooth round shape,apply some oil all over the ball,only outside. keep it for 1 hr,by covering with a wet muslin cloth.Also you can keep it in an air tight container.Otherise the top of the dough may become dry.

Step 2:-Divide the dough into 10 equal portions of size a little less than tennis ball without any air bubbles.

Step 3:-Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width wise..no need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)To roll the dough to thin sheets,use your pam.You can use a rolling pin for this one also.Apply a little more oil over the rolled dough.The sheet should be so transparent that it is very thin.

Step 4:-Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.

Step 5:-Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

Step 6:-Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container.

Step 7:-Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.

Step 8:-When 3 or 4 parottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 parottas are between).do not beat them soo hard such as you break the parottas.)We are doing this,just to seperate the different layers.Remember this does not add anything to the taste..

Now tasty Kerala Parotta is ready to serve..Its a long process..isn’t it?But as i told you before its not that difficult ,but time consuming…
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.

Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.