Place flour, salt, 1 tablespoon softened butter (or ghee), and hot water in the bowl of an electric stand mixer. Knead on low-medium speed with the dough hook attachment until smooth. prep

Continue kneading for a few minutes, until the dough pulls away from the sides of the bowl and becomes soft and elastic. prep

Cover the dough with plastic wrap and let it rest for 30 minutes. custom time

Roll each dough portion into a ball and place some softened butter or ghee on top of each ball. prep

Press each dough ball gently with your palm, thinning it out into a paper-thin rectangle. Add more butter or ghee if needed to help stretch it. prep

Fold each side of the dough by 1 inch, then fold again until the edges meet in the center. You should have a long, layered strip. prep

Roll the folded dough into a ball, creating a flower-like shape that will give the parotta its layered texture. prep

Heat a tawa or cast iron skillet over medium heat. Melt some butter in the pan. prep

Once the pan is hot, roll out 1-2 dough flowers into thin rounds and place them in the hot buttered pan. Cook until golden brown on one side and bubbly. cook

Brush the uncooked side with butter before flipping it over to cook the other side for about 1 minute. cook

Flip again to brown both sides evenly. remove from pan once both sides are golden brown. finish

Serve warm, and enjoy your parotta bread with your favorite dishes. finish