Bun Parotta

1: In a bowl, combine Egg, Milk, Water, Salt and Sugar. Mix well until all ingredients are incorporated.

2: In another bowl, take maida and add the wet mixture. Mix to form a dough.

3: Knead the dough for 15 minutes until soft and stretchy.

4: Add 1 tbsp oil on top of the dough and cover with a cloth.

5: Rest the dough for a minimum of 2 hours and a maximum of 5 hours.

6: Make individual 2-inch dough balls.

7: Add 2 tbsp of oil on the dough balls and rest for another 30 minutes.

8: Flatten a dough ball as thin as possible to form a large circle. Apply oil on the spread dough.

9: Fold the dough vertically and roll it into a spiral about 3 inches high.

10: Gently flatten the dough into a 4-inch circle.

11: Heat oil on a tawa, place the flattened parotta and cook on medium-high heat for 2 minutes. Flip and cook for another 2 minutes.

12: Remove from heat and tap the sides of the parotta to fluff it up.

13: Repeat for all parottas.