Parotta

AP Flour - 3 cups

Egg - 1

Condensed Milk - 2 tbsp.

Baking soda - 1/4 tsp

Sugar - 1 tsp

Milk - 1/8 cup

Oil - 1 cup

Salt

Combine AP Flour, Egg, Condensed Milk, Baking soda, Sugar, and required Salt in a bowl. Add Milk and stir to combine. Now, adding a little Water at a time, knead the mixture to a smooth Dough.

Make small balls with the Dough and smear with Oil. Keep the balls covered with a moist towel for at least 4 hours.

Take one ball and spread it out with your hand as you would make a pizza, or you can roll it out as thin as possible. Spread a thin layer of Oil on top of the spread Dough. Then make pleats on the Dough and roll the Dough into a tight circle; bring the end and seal at the center. Repeat the same with the remaining dough.

Now spread the Roll into a big circle using your hand or a rolling pin and place it on a hot griddle. Cook until the edges begin to brown. Flip over and cook the other side as well. Keep flipping and cooking every 40 seconds until the Dough is cooked through and the Parotta is golden. Now remove from heat and smear with Ghee.

Crush gently with your hands to make layers and serve warm with your favorite Non-Veg gravy.