Kerala Style Whole Wheat Parotta can be had with just about anything – dal, curry, pickle, masala curds, and what not.
For making the Kerala Style Whole Wheat Parotta, combine salt, oil, curd, beaten egg, and whole wheat flour, and knead it into a very smooth and soft dough, while adding 85-100 ml of water as well. Cover this dough with a lid for at least 1 hour before dividing into six equal parts. Using a little dry flour then, roll out each portion into a circle and dust off any excess dry flour.
Next, apply a little bit of oil on the rolled roti before gathering the roti into concertina folds, much like a paper fan. Next, you need to roll the gathered roti into a circle to resemble a Swiss roll. You need to apply a little oil on the surface again and cover it with a wet towel (or keep in an airtight container) for 30 minutes.
Now, roll out the roti again and cook each parotta on medium heat for about 6-7 minutes until the parotta is golden brown on both sides. Stack all cooked parottas and bang the stack slightly to pronounce the flakiness. Enjoy!