Step 1: Prepare the Dough

• In a large mixing bowl, combine maida, sugar, salt, and oil.

• Add egg if using. Gradually add water and knead to form a soft, smooth dough.

• Cover and let it rest for 2 hours (this helps with gluten development).

Step 2: Divide and Roll

• Divide dough into equal-sized balls (lemon-sized).

• Coat your rolling surface with oil (not flour).

• Roll each ball into a thin sheet.

Step 3: Stretch and Fold

• Stretch the dough until nearly transparent.

• Fold it like a fan or pleat, then roll it into a spiral (pinwheel).

• Let the spirals rest for 10–15 minutes.

Step 4: Flatten and Cook

• Gently press each spiral with a rolling pin to flatten into a round.

• Heat a tawa or skillet and cook each parotta with oil or ghee until golden brown on both sides.

Step 5: Fluff the Layers

• While hot, crush the parotta gently between your palms from the sides to separate the layers.