Mix wheat flour with curd, egg and salt.
Add oil. Add lukewarm water in batches and make a soft dough like the chapathi dough.
Cover it with a wet paper towel/cloth and let it rest for 2 hours.
Make medium size balls out of the dough.
Dust the counter top with some wheat flour.
Place a ball on it and roll it with the rolling pin into a long thin sheet.
Run a knife and make parallel cuts, without cutting the ends on either side.
Make small pleats and stack the pleats.
Holding the ends, gently stretch the stacked sheet by pulling to the sides.
Carefully wind it in spiral shape and tuck in the end into the center.
Spread some oil on to the spiral and slightly press them with your hands.
Repeat for the rest of the dough.
Make a medium thin disc out of each spiral by pressing them with your hands. You can use the rolling pin, if you prefer. Do not flip and roll.
Heat a tawa and place the parotta on it.
Drizzle oil and cook both sides until golden.
Remove and cook the rest of the parottas.
Stack them and gently press the sides towards the center to fluff up the parotta
