In a mixing bowl take maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough.

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

Divide the 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.

Heat the tawa over medium heat; add the rolled out 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.

Enjoy with curry of your choice