Mix maida,salt and sugar in a bowl
Slowly add water to make it to a soft dough,drop a tbsp of oil and mix well
Keep the dough under moist cloth for atleast 2-3 hours
To knead the dough,grease you hands as well as work area with oil
Make balls out of dough and leave it on the work area,greased with oil
Take each roll and flatten it like chapathies using rolling pin
Make it to rolls and leave these for 10 min
Take each roll and spread it out to thin using rolling pin,make it super thin ie as large as you can
Spread oil while making to avoid tearing,even torns are there no problem
using fingers lift up one end of the sheet and make pleats moving towards other end
Once you are finished,hold one end of long strip and roll it towards the other end
Repeat the process for rest of dough
Leave a 10 min buffer to settle
Now make porotta by flattening these rolled dough by greasing more oil
Heat tawa on high flame,when heated up place the thick porotta on the tawa and cook both sides til it turns golden brown on medium high flame
Drizzle oil as your roast them
Repeat this on remaining porottas
Now the important part,place the cooked porottas in greased work surface and using the hand ,crush them together by clapping action
Repeat porottas cooked in this manner,so it will be more crunchy