Kerala Parotta / Nool Parotta

Mix the ghee and oil and set aside.

In a bowl, combine flour, sugar, baking soda, and salt.

Gradually add water at room temperature and mix. The dough needs a little more water than chapati dough.

Transfer the dough to a clean kitchen countertop.

Dust 1 tbsp of flour on the countertop and knead the dough to avoid stickiness.

Knead in a rolling motion for 1 minute, then knead using both hands in a stretchy motion for 15 minutes to achieve a soft dough.

Place the dough in a bowl and grease with the ghee-oil mix to prevent drying. Cover with a wet cloth and allow to rest for 2 hours.

Make big lemon-sized balls from the dough and grease them with the ghee-oil mix. Cover with a wet cloth and rest for 20 minutes.

Spread some ghee mix on the countertop. Take one dough ball, pour some ghee mix on it, and gently spread.

Flatten the dough using a roller until it becomes a very thin sheet, adding ghee mix generously while rolling.

Use a pasta cutter to cut into thin strips in a vertical motion. Bring the strips together by pulling slightly towards the middle from both sides.

Take the strips with your hand, pull slightly, and roll into a spiral. Tuck the end of the roll to the middle from below to secure it.

Repeat the process for all dough balls. Grease with ghee mix and cover for another 10 minutes.

Grease your hands, gently pat and spread the dough, and roll slightly thick, ensuring all layers are intact.

Heat a pan and place the rolled parotta on it.

Once the color slightly changes on top, spread some ghee mix and flip it. Apply ghee mix on the other side too.

Flip each side at least 3 times on medium flame until cooked.

Keep cooked parotta close to retain heat.

After making 2 or 3 parottas, stack and crush them using a clapping motion for 5-6 times to separate the layers.