To begin, sift the all-purpose flour, salt, and sugar into a large mixing bowl. Make a well in the centre and gradually add water while mixing. Knead the mixture into a soft, elastic dough. For best results, knead for at least 8–10 minutes, ensuring a smooth texture.

Once kneaded, drizzle 1 tablespoon of oil over the dough and knead again for a minute. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period allows the dough to become more pliable and easy to stretch.

Divide the rested dough into equal portions (typically 6–8 balls). Roll each portion into smooth, even-sized balls. Coat each ball lightly with oil to prevent drying

On a lightly oiled surface, take one dough ball and roll it out into a thin sheet. The thinner, the better, almost transparent if possible. This is key to achieving the flakiness of the parotta.

Now, starting from one end, fold the sheet back and forth like a pleated fan. Once fully folded, twist the pleated dough into a spiral, tucking the end underneath.

Let the spiraled dough rest for another 10–15 minutes. This extra rest will help the dough relax, making it easier to roll out the final parotta without tearing.

Heat a tawa or non-stick pan over medium heat. Take each spiral and gently roll it out into a circle (about 6-8 inches in diameter). Drizzle oil onto the pan and place the parotta on it. Cook for 2-3 minutes on each side until golden brown spots appear, brushing with oil as needed.

Once cooked, fluff the parotta by clapping it between your hands (optional but traditional). Serve hot with curry or a side dish of your choice. For added flavour, brush the parotta with melted ghee or butter before serving.