Dough

• In a large mixing bowl, sieve the all-purpose flour (maida) to ensure it's free from lumps.
  
• Add salt, sugar, and sunflower oil into the flour.
  
• Dissolve the sugar in the milk and water, then pour it into the flour mixture.
  
• Mix well until you form a soft dough. Knead the dough for about 5-6 minutes until it becomes smooth and elastic.
  
• Coat the dough with a thin layer of sunflower oil to keep it moist. Cover the dough with a muslin cloth (or any clean cloth) and let it rest for 30 minutes at room temperature.
  
• After resting, divide the dough into 8 equal-sized balls and Apply sunflower oil on each dough ball to keep it from drying out. Rest it for 20 mins and cover it with muslin cloth.
  
• Flatten one ball into a small disc using your fingers.
  
• With a rolling pin, roll out the dough to as thin as possible, stretching it evenly. Dust with flour and oil to prevent sticking.
  
• Fold the rolled dough into layers by bringing the sides together. You should form a stripe-like shape.
  
• Roll this striped dough into a spiral shape, like a bun or coil.
  
• Make the leftover dough the same as it is, grease it with oil. ensuring it remains soft and pliable, perfect for spinning or coiling.
  
• Flatten the spiral roll using a rolling pin into a circular shape. Don’t worry about it being perfect; just aim for a round, even thickness.
  
• Heat a non-stick frying pan (Tava) over medium heat. Once hot, place the rolled parotha onto the pan.
  
• Cook for about 3 minutes on one side, Flip and Apply sunflower oil on the cooked side and cook for another 2-3 minutes. until the parotha is golden and crispy.
  
• Smash the cooked parotha gently on the cutting board to separate the layers and make it easier to tear apart.
  
• Serve your freshly made parotha with a rich korma, stew, or any curry of your choice. The parotha’s crispy layers are perfect for scooping up delicious sauces!