1. Blend egg well with milk, water and salt and add this to the flour. Knead the mixture well enough to a consistency slightly loose than that of chappathi. Cover the dough with a wet cloth and leave it for 2 or 3 hrs.
2. Then divide it into balls of equal size(a big lemon size). Apply some oil and roll it out into thin rounds like chappathi.
3. Again pour some generous amount oil/ghee/dalda and then roll the 'chappathi' from both the ends towards the middle. Hold the 'chappathi' from one end and curl it into a flat round roll.
4. Keep doing the same with the remaining balls. Once finished, take the first roll and roll it out flat using a roller pin once again, not too thin and roast it on a hot tava, pressing it occasionally, so that it starts bulging.
5. Once you have made a few 'parathas' like this, hold 2 porotas and smash it against each other, so that it will turn out to be soft and layered. Serve hot with any of your spicy curries.
