In a large bowl, mix all the ingredients together to form the dough. Knead for a couple of minutes untill you get a soft and non sticky dough. Cling wrap it and let it rest for about 3 hrs.
After 3 hrs, divide them into 8 equal size balls of dough.
Take a ball of dough. Oil the counter top and start rolling out the dough untill it is paper thin in thickness. It would look like a very thin translucent membrane
Starting on one end, make very thin pleats as you layer them up. You would end up with a long string of layered dough. Now start rolling from one end of the dough untill you reach the other end and secure it in the middle of rolled dough
Repeat the same with the rest of the balls of dough.
After you are done making the layered balls of dough, roll out each of them into 6 inch discs.
Heat up a pan and spread a tsp of oil. Cook the parotta in it, flipping it as needed untill the parotta get brown patches and cooked thoroughly. Once cooked, remove it from the pan.
Once you are done making 3-4 parottas, stack them and using your palm bash them up quickly, a couple of times, from the sides to separate the layers.
Serve it hot with any curry of your choice.