In a bowl, mix flour, salt, and sugar. Gradually add water and knead until you get a soft, smooth dough. Add oil/ghee while kneading for extra softness. Let it rest for 30 minutes.
Divide the dough into equal-sized balls (about 6-8). Coat each ball with a bit of oil to prevent drying.
Take one dough ball, flatten it, and roll it out as thin as possible into a large circle. The thinner the dough, the flakier the parotta.
Brush the rolled-out dough with oil. Then, pleat the dough by folding it like an accordion. Once pleated, roll it into a spiral shape (like a pinwheel).
Let the spiraled dough rest for another 10-15 minutes. This helps with making the parotta flakier.
Take each spiral and gently roll it out again into a flat disc, about the size of a parotta.
Heat a tawa or skillet over medium heat. Cook the parottas one at a time, brushing both sides with oil or ghee, until golden brown and flaky.