Take flour in a bowl. Add sugar, salt and oil.

Add water and knead into a smooth dough. Dough should not be too sticky

Apply oil and knead the dough nicely for ten minutes.

Cover the dough and rest for one hour minimum. You can prepare the dough in morning and prepare parotta for dinner too.

After one hour knead the dough for few mins and make balls to roll.

Apply little oil on top, cover and rest it for 15 mins. In this step some people used to dip the dough in full oil. I always prefer to use less oil. So I will only apply little oil.

After 15 mins, take each dough and roll them as thin as possible.

You can roll them a little and try to stretch using your hands to make a thin sheet

Apply little oil and start making pleats to form layers

Once it is pleated, roll that into a spiral and keep it aside

Repeat the same for rest of the dough.

Cover and let it rest for 10 mins.

After 10 mins heat the kadai

Take one spiral and roll it into medium sized parottas.

Place it in kadai and drizzle some oil on both sides and cook till it is browned.

Once you make 2-3 parottas, line them up and tap both sides to form nice layers