How to make Kerala Parotta

From the archive record

Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida(flour) and requires more amount of kneading to prepare a very soft dough. Traditional Kerala Paratha is knead continuously for an hour and its texture has to be similar to that of a pastry. The outer layer of Kerala Paratha is soft and crunchy while the inner layers are cushy. Filter Maida with a strainer and remove the filtered amount in a utensil. Put salt, Ajjwain and 2 tsp ghee to Maida and mix them up. With the help of water knead a soft dough, rigorously knead the dough for 3-4 minutes till it turns smooth. Cover the dough and keep it aside for 15-20 minutes allowing it to ferment. After 20 minutes make 3 pieces of the dough, take one piece and roll it into a ball t