Prepare the Dough:

• In a large mixing bowl, combine the whole wheat flour and salt.

• Gradually add warm water, mixing continuously, until a soft dough forms.

• Add 1 tablespoon of oil or ghee to the dough and knead for about 5-7 minutes until smooth and elastic.

• Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Divide and Roll:

• After resting, divide the dough into 8-10 equal-sized balls.

• On a lightly floured surface, roll each ball into a thin circle (approximately 6-8 inches in diameter).

Layering:

• For each rolled-out dough, apply a thin layer of oil or ghee on top.

• Fold the circle into a semicircle, then fold again to form a triangle.

• Roll the triangle into a tight spiral and let it rest for 5 minutes.

Rolling the Parotta:

• Gently roll out each spiral into a thin circle, being careful not to tear the layers.

Cooking:

• Heat a tawa or griddle over medium heat.

• Place the rolled parotta onto the hot tawa and cook until bubbles form on the surface.

• Flip the parotta and cook the other side, applying a little oil or ghee to both sides, until golden brown and crispy.

• Remove from the tawa and press gently to separate the layers.

Optional Egg Filling:

• In a pan, scramble the beaten egg with chopped onions, green chilies, garam masala, and salt.

• Once cooked, place the scrambled egg mixture onto the center of a parotta, fold, and serve.