Parotta - Indian layered flat bread / Paratha

• Maida / All purpose flour                       - 3 cups
• Sugar                                                   - 1 tsp
• Baking soda                                          - a pinch
• Oil                                                        - 5 tbsp
• Salt to taste

1. Take  a wide bowl. Add Maida flour to it.
2. Add sugar, water, salt, baking soda and knead very gently.
3. Add little flour while kneading if required.
4. Add 2 to 3 tbsp oil and knead for about 20 mins. ( for nice layered parotta, it needs lot of kneading )
5. Once the dough is soft & flexible ,  keep covered for  30 to 40 mins.
6. Then again beat & knead the dough for 5 mins.
7. Make big lime size balls out of it.
8. Apply oil to the surface of each balls.
9. Take a ball and roll out using rolling pin  into thin flat disc by sprinkling maida flour.
10. Spread a tsp of oil over it.
11. Make some flits ( like doing in sarees ), it will become a strip.
12. Take care the dough won’t stick together, when you fold.
13. Hold the ends of the strip and stretch gently.
14. Roll the strip like a wheel, by holding one end in the centre and roll the other end.

15. Brush your hands with oil, to avoid dough sticking to hands.
16. Do the other balls the same procedure and make small wheels.
17. Now place it on a table, and gently press it by a rolling pin to thick round layered parotta.
18. Heat a non stick girdle / fry pan.
19. Spread ½ tsp oil in pan.
20. Fry parotta, when one side turns golden color, flip over and cook the other side with a ½ tsp oil.
21. Once both sides are crisp & golden, take it from the pan.
22. Repeat the same for the other dough wheels.

23. Serve hot with  chicken  masala  or any spicy curry.