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.