2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons oil or ghee
3/4 cup warm water, as needed
Extra oil or ghee for layering
Mix flour, salt, and sugar in a bowl
Add oil or ghee and rub into the flour
Add warm water gradually and knead into a soft dough
Knead for 8 to 10 minutes until smooth
Cover and rest the dough for 1 to 2 hours
Divide the dough into equal balls
Grease each ball with oil
Roll each ball into a thin sheet
Stretch the sheet gently if possible
Brush with oil or ghee
Fold or pleat the sheet into a strip
Coil the strip into a round ball
Rest the coiled balls for 15 to 20 minutes
Roll each coiled ball into a parotta
Heat a tawa or pan on medium heat
Cook the parotta with a little oil or ghee
Flip and cook both sides until golden brown
Crush the parotta gently between your hands to separate layers
Serve hot with curry or salna