Malabari Parotta or 'Barota' is flaky yet fluffy, crisp yet soft. It is distinct from its North Indian cousin, the Lachcha Parantha and closer to its Malay counterpart, the Roti Cannai, a good Malabar ...

The thinner the sheet, the better. While making Malabar parotta, fold the oiled dough sheet like a pleat or roll it up into a long strip. Then, coil it into a spiral shape. Cook the parotta on medium ...