Kerala Parotta

In a large mixing bowl, combine Maida, Salt, and Sugar. Gradually add Water and knead thoroughly to form a soft, pliable dough. The dough should be smooth and elastic.

Add 20 grams of Ghee to the dough and knead for an additional 2-3 minutes until the Ghee is fully incorporated and the dough is very smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes, or preferably 2 hours, at room temperature.

Divide the rested dough into equal-sized balls, each weighing approximately 70-80 grams.