– In a wide bowl, add the flour, salt, sugar, yogurt and 3 tablespoon oil and mix to combine. – Slowly add water to make a dough. The dough should be very sticky and very soft.
– Keep kneading the dough until is is very smooth. The dough will be on the softer and stickier side. – Coat with about 1 tablespoon of oil and let the dough rest for at least an hour. The longer it rests, the better it is. I let mine sit for about 3 hours. – Divide the dough into 12 equal size balls and pour the remaining 2 tablespoon of oil over the dough balls and let it rest for about 30 minutes.
– Working with one ball at a time, roll it, stretch it as thin as possible. Liberally use oil when stretching the dough. We don't use any flour when rolling, just oil all the way. – I used the oil that I soaked the dough balls in to roll it out. – Now fold the opposite ends to bring it towards the center and then do the same to the other two ends making it a square.
– Cook the parotta on a hot pan until it golden brown on both sides. I did not use any oil when cooking the parotta as it had enough. – The parotta can get chewier as it sits. So it is preferable to serve it as soon as it is made.