firstly, in a large bowl take 3 cup maida, 1 tbsp sugar, ¼ tsp baking soda and ½ tsp salt.
mix well making sure everything is well combined.
now add 1 cup milk and start to knead the dough.
add milk as required and form a sticky dough.
further, add 2 tbsp oil and start to knead well.
punch and knead until the dough turns smooth.
after kneading for at least 15 to 20 minutes, the dough will be smooth and soft.
tuck the dough and place it in a box.
pour ¼ cup oil and coat well.
cover and rest for 2 hours or more.
after 2 hours of resting in oil, the dough will turn extra soft.
pinch a small ball sized dough and roll uniformly.
make equal sized balls, and place them in the same oil bowl.
cover and rest for a minimum of 30 minutes. the longer you rest, the better is the parotta.
after 30 minutes, take the dough and start to flatten by spreading using greased hand.
also using a rolling pin, spread as thin as possible.
fold 2 sides of the ends forming a rectangular shape.
now start to roll making sure the layers are uniform.
tuck one end into the centre and flatten the dough.
with a greased hand, flatten the dough slightly.
now roast the parotta on medium flame. make sure the pan is hot and greased well with oil.
roast for 2 minutes, and then flip over carefully.
roast on both sides cooking uniformly.
now using both your hands crush the parotta to separate the layers.
finally, bun parotta is ready to serve with spicy curry.