Parotta

Method

1. 1 Knead the flour with milk, sugar, salt, and 15 ml of oil for 12 minutes, until the dough is very soft and slightly sticky.
2. 2 Grease the dough thoroughly with oil and let it rest for 2 hours; the longer the dough rests, the thinner it can be stretched without breaking.
3. 3 Stretch the dough into a thin, translucent sheet on an oiled surface, sprinkle with cornstarch, and fold it like a paper fan.
4. 4 Twist the glutinous rice strip into a spiral shape, flatten it, roll it to 1 cm thick, and pan-fry for 3 minutes on each side.
5. 5 Pat the bread between your palms as soon as it comes out of the pan — this patting is what makes the layers separate; without it, the bread would just be a thick roti.

With an appliance

• Oven 1 hr

  Replace step 4: Place the parotta on a preheated cast iron baking tray on the middle rack of the oven at 240 degrees for 6 minutes, then rotate the tray at minute 3. This ensures even cooking and eliminates the need to sear each side, but it does remove the burnt spots and the pan smell.