After it is rested well, take the dough apply a bit of oil to the dough and knead well.
Make round balls of the dough, brush oil to each ball on all sides.
Take each ball in hand.
Make sure the surface where the parotta is flattened is greasy or apply oil to the surface to make it greasy.
Flatten the ball to a large thin size with the help of a rolling pin.
Once it is flattened gather the paratha from two opposite corners.
Make a round ball again which clearly shows the layers.
Apply or brush oil again to the rolled ball.
Take the layered rolled dough ball.
Flatten it with the help of a hand or rolling pin.
Make sure the surface is greasy enough.
Take a gridle or a tawa and heat it.
Place the flattened parotta on the hot tawa.
Roast it for few seconds.
Flip it and apply oil all over and roast the other side too.
Apply oil on both sides and make sure both the sides of the paratha are cooked well like a chapati.
Take the parotta out.
Similarly, roll all the layered parathas in the same way and roast them well on both sides.
Serve hot with any vegetable side dish or non veg curry.