Add the sugar, salt and baking soda to the maida and mix well.
Microwave the water or just boil it to luke warm temperature.
Slow mix the water to the maida mix and start kneading.
Once you have formed a ball starting your 20 minutes kneading.
Add pressure while kneading and this process makes the dough soft too.
Now apply 2 tsps of oil on the dough and wrap it up with cling wrap and let it sit for 3 hrs in fridge.
After 2 to 3 hrs remove the dough and let it come to room temperature.
Now make even sized balls from the dough.
Roll the balls into thin roti by applying 1 tsp of oil. You can dust it with the flour also but I spread it across with the oil itself.
Roll the dough as thin as possible and like paper fan start folding them. (Inside and outside folds see the picture above) and stretch it a bit. The gluten content helps to stretch.
And roll this again and apply a tsp of oil and set aside. Do the same for all the balls.
Now take the layered balls and roll it out again into small circles.
Now heat the tava and cook the parotta. Spread the oil around and on top. Let it brown on both sides and that’s it the parottas are ready.
Kneading is the key thing here for soft and flaky parottas. The dough needs to rest for minimum ½ an hour. You can leave it overnight also. After folding the dough, carefully stretch the layered dough so that it doesn’t break. Apply 1 tsp of oil either with baking brush or just spread it with your forefinger while rolling and adjust it as required.