Parotta

Parotta is a type of flatbread that is very popular in Southern India. Imagine you have a ball of dough that you made by mixing flour, water, and oil. To make parotta, you first need to roll out that ball of dough into a thin sheet.

Next, you take that thin sheet and start folding it up like an accordion, making small pleats as you go. This creates a bunch of layers in the dough that will become the flaky texture of the finished parotta.

Once you've folded up the entire sheet, you take the resulting bundle and roll it into a spiral, tucking the end under. This is kinda like when you make a cinnamon roll, except with dough instead of sweet cinnamon filling!

Finally, you take that spiral of dough and flatten it back out. This time, all those layers you created when folding it up turn into flaky, crispy pockets that are absolutely delicious. Then, you cook the flattened dough on a hot griddle until it's cooked through and golden brown.

Overall, making parotta is a bit of a process, but the end result is absolutely worth it. When you eat it, it's crispy, flaky, and sooooo tasty - especially when you use it to scoop up some delicious curry or other spiced dish.