Crunchy, delicate phyllo dough is woefully underused. For typically less than $10, you can buy sheets of the prepared ingredient and find a place for it in every meal where the paper-thin dough will ...

Use a rolling pin to flatten each dough ball into a thin sheet, sprinkling some maida on top. The thinner the sheet, the better. While making Malabar parotta, fold the oiled dough sheet like a pleat ...