Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, salt, milk, and egg. Gradually add water and knead the mixture into a smooth, elastic dough. Then cover the dough and keep it aside for about 1 to 2 hours.

Divide the Dough:
Divide the dough into small lemon-sized balls.

Rolling Out:
Take one ball of dough and roll it into a thin, flat disc using a rolling pin. Brush the surface with ghee or oil.

Layering:
Fold the rolled disc inwards, creating pleats, like a fan or accordion. Coil the pleated dough to form a round ball.

Cooking:
Heat a pan or griddle and cook each parotta with ghee or oil until golden brown on both sides.

Serve:
Serve hot with your favorite curry or raita.

Egg Parotta is ready to serve, so you can try this recipe in your home and enjoy it and share the recipe with your family and friends.