Mash the Maida adding beaten egg, water and required salt [mash the maida similar to chapati]. Wet a cloth and cover it and keep for 4 hrs. Remove the wet cloth and make small balls.
Flatten the ball at the size of chapati. Grease the flatten surface and keep the other ball. Flatten it. Repeat the same with four or five balls.
Roll it like jamun rolls and cut it with a thickness of 1/2". Take two roll cuts and spread by hand to the size of Parotta.
Grease a flat griddle, heat and place it and make the Parotta.
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