Parotta

Ingredients
1. ½ kg refined flour
2. 1 egg
3. 1 tsp sugar
4. 1 dsp curd (not too sour)
5. Milk as required
6. Salt to taste
7. Vegetable fat or ghee

Method
1. Mix together ingredients 1 to 6 and make a loose dough. Pound and knead the dough for several minutes till it becomes soft and smooth. Cover with a wet cloth and leave the dough aside for 4 hours.
2. Knead again before making the parotta. Break a portion of the dough and shape it into a limesized ball. Roll it out, round and thin, on a floured stone or board. After rolling, spread warm ghee or fat on it. Now pleat lengthwise from one end to the other and twist into a round.
3. Flatten it again with the palm and fingers of your hand or roll it softly without applying pressure. Then cook on a hot, greased iron pan till both sides are well done.
4. Pile three or four parottas together and compress between your palms. This will separate the layers.

Note:
You can use water instead of milk, but the latter makes softer parottas.