To begin making the Malabar/Kerala Parotta recipe, in a mixing bowl or a food processor, add the maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough.

Cover the malabar parotta dough and allow it to rest 15 to 20 minutes.

Divide the malabar parotta dough into equal portions and roll them into balls.

Place a ball on a worktop and roll the malabar/kerala parotta with the help of a rolling pin into thin sheet.

Now apply some ghee on the rolled malabar parotta and dust it with the little maida.

Make small pleats like an accordian and then bring the pleats together. Start to roll the malabar parotta into a round pinwheel from one end. Dust in flour and roll into a circular shape.

Do the same with the remaining portion of the malabar parotta dough. 

Heat the tawa over medium heat; add the rolled out malabar/ kerala parotta and cook without ghee for a few seconds until the raw look goes away. 

Drizzle little ghee and cook the malabar parotta from both sides until lightly brown and crisp.

Serve Malabar Parotta with Vegetable Kurma and Kerala Style Egg Roast Curry Recipe as a weeknight dinner or as a paratha for and indian party menu with friends and family.