Preparation :

• Now add the dry ingredients in a bowl. They are Maida, salt and baking soda.
• Sieve Maida(All purpose flour), salt, baking soda in the bowl. To avoid lumps while kneading.
• In another small bowl add egg and whisk, till you get the froth.
• Then to the egg you can add Oil and Milk.
• Now you can combine both dry and wet ingredient together. While adding you should be so careful so they don't form lumps. 
• In parotta the main key is to knead the dough really well only then you can obtain the right texture in the parotta. Knead as long as the dough is soft and airy or knead for approximately 10 minutes.
• Apply oil all over the dough and keep it aside so the dough will not dry on the outside and the oil helps to keep the dough moist on the outside.
• Cover the ball of dough with a wet towel for about 2-3 hours.
• After around 3 hours you will see a raised dough.
• Make small balls from the raised dough depending on the size of the bread you need

• With rolling pin roll the ball in to thin Sheets.

• Hold in one corner and make pleats and roll it, the number of pleats will determine the number of layers and the softness of the bread

• roll the pleated dough like the below picture and keep it aside for 30 mins.

• Thats it, now you can roll the dough again with rolling pin to the desired size and place in the flat pan or an iron skillet.
• once the parotta starts to lightly brown on one side turn it over and let the other side cook and turn light brown. do no over cook, a few dark brown spots are ok
• It is ready to be served now, serve it when warm