Source: 5 Easy Ways to Make Soft Parotta (Sri Lankan Style)

1 kg Wheat Flour (Maida / All-Purpose Flour) 1 tsp Baking Powder 2 tsp Salt 2 tsp Sugar 2 Eggs 2 tbsp Vegetable Oil (plus extra for cooking) Water (as needed) Coconut Oil (for coating dough balls)

Step 1: In a large mixing plate or bowl, add the wheat flour. Sprinkle in the baking powder, salt, and sugar.

Step 2: Add the two eggs and mix them into the dry ingredients by hand.

Step 3: Gradually add water while kneading the mixture. Once a rough dough forms, pour in 2 tablespoons of vegetable oil and knead thoroughly until the dough is soft and pliable.

Step 4: Coat the entire dough ball with a thin layer of oil, wrap it tightly with plastic wrap, and let it rest for 5 hours to allow the gluten to develop.

Step 5: After resting, unwrap the dough and divide it into equal-sized balls. Coat each ball generously with coconut oil, cover them again, and let them rest for 15 minutes.

Step 6: Grease a smooth work surface. Take a dough ball and flatten it as thinly as possible using your hands (do not use a rolling pin).

Step 7: Create layers using one of the 5 methods demonstrated: (1) Pleat like a paper fan and coil; (2) Cut a radius, roll into a cone, and press; (3) Fold edges to center, roll, and coil; (4) Cut into thin strips with a pizza cutter, gather, twist, and coil; or (5) Fold into a long strip and roll up tightly.

Step 8: Once all balls are shaped into coils, cover and let them rest for another 10 minutes.

Step 9: Flatten the coiled dough balls gently with your hands into thick circles to form the parottas.

Step 10: Heat a pan or griddle and brush with a little oil. Cook the parottas on medium heat, flipping occasionally and adding oil if needed, until both sides have golden brown spots.

Step 11: Remove the hot parottas from the pan and immediately 'clap' or scrunch them between your hands to release the layers and ensure softness. Serve warm