1.Mix maida with salt and oil and using water,make a soft dough. Knead the dough for about 5 minutes.
2. Apply a tsp of oil on the dough and leave it covered for 30 minutes.
3. Divide the dough into small balls.
4. Take a portion, roll it very thin and apply little oil and fold it forward and backwards like a fan and finally stretch the folded dough a little,by slightly tapping on the board, before arranging it like a coil.
5. Dust some flour and roll it to 1/4 inch thickness using a rolling pin or by hand.
6.Fry this on a tawa, using a tsp or more oil.
7.After making 2 or 3 parottas, stack them in a line and crush them with both the hands, so that the layers of the parotta gets separated.