mix flour, salt, oil and sugar well. Add required water and make a soft dough. Knead the dough really well for 10 minutes. Rest the dough for 30 minutes for gluten to develop.

After 30 minutes, divide the dough into 4 balls.

take a ball and roll into very very thin large circle. Add oil for rolling. never use flour to dust the parottas.

Now start pleating from one edge just like making paper fan. Now make a disc. Similarly make 4 discs. Apply some oil and rest for 10 minutes.

Now take a disc and roll into a thick circle very gently.

Cook the parotta with oil in a cast iron pan until golden and some spots appear on both sides. Once cooked, fluff up the parottas by tapping them hard in between your palms. Serve parotta with salna or kurma