Hi all,
hey its easy to make soft porottas.. Its my all time favourite.. .My hubby love this hot porottas with beef roast.Enjoy cooking with me "Jesni's kitchen...".Tried and tested for you..:-)
Ingredients:
Maida - 4 cups (plain flour or all purpose flour)
Salt - 1 tsp
Sugar - 1 tsp
Oil - 1/3 cup to 1/2 cup, approx
Water as required
Method:
In a bowl, add maida, salt and mix well.
. Cover the dough with a wet cotton cloth and allow to rest for at least 2 to 3 hours.
Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. 
Place the balls on the greased work surface and grease the balls with oil.
Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important.
Cut it into two with a knife or a spoon.
Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette
On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
Repeat this action with all the roasted parottas. Serve as hot with chicken curry ,beef roast.
Thank you for reading..
Jesni Siraj
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