Roll the dough thinly.
now pull and stretch from sides making sure they are stretched as much as possible.
grease the parotta with oil.
now start creating pleats by folding with the help of fingers.
stretch the pleated dough as much as possible.
begin to roll the pleated dough like a swiss

.
after a minute flip off and cook the other side.
once the golden brown spots start appearing on both sides grease with oil or butter
furthermore, flip and roast both sides.
then crush the paratha to form layers.
finally, serve hot crispy parotta immediately with curry of your choice (egg curry

Furthermore, secure the end by pressing gently.
start pressing the ball into slightly thin circle with the help of greased palm.
take hot chapathi tawa and place the rolled paratha tastes too good.

For egg curry:-
1. Peel the eggs and let them soak in water to cover while you prepare the sauce. This soaking seems to prevent the whites from getting too rubbery. Set aside.

2. In a medium skillet or wide, shallow pan, heat the oil over medium-high heat. Add the cumin seed and cook, stirring, for about 15 seconds, until slightly darkened and fragrant. Add the onion and cinnamon. Cook, stirring frequently, for 5 to 6 minutes, until the onion has taken on a bit of brown.

3. Add the coriander, red pepper flakes, turmeric, garlic, and salt. Continue cooking for about 2 minutes, until the garlic has lightly fried and aromat. Lower the heat as needed to coax the cooking. Add the tomato anf cooking for about 5 minutes, stirring, until it no longer smells raw and slightly thickened. Add the water, bring to a boil. Lower the heat to low, cover with a slight vent, and gently simmer for 5 minutes to develop the flavor.