In a kitchen-aid stand mixer bowl add 400g all-purpose flour, water, milk, salt, sugar, egg and canola oil and mix well to form soft supple dough.
Set aside at room temperature for about 4 hours.
After 4 hours divide the dough (676g) into 8 equal pieces of about (84.5g).
Spread each piece of dough into small round and set aside.
Then spread each round ball into a 6-inch disc of ½ inch thickness.
Spread 2 tsp oil on the top of the circular disc and sprinkle with all-purpose flour top of it.
Continue to make rest of 7 dough pieces and into 6-inch disc and stack each other. Top each circular disc, spread oil, and sprinkle the all-purpose flour. When you reach the last one you need to apply only oil no need of sprinkle the all-purpose flour on the top. Set aside for another 1 hour 30 minutes.
After 1.30 hours gently gather one end of the disc and it will extent into thin rope and make a spiral with help of hand. Tuck the ends into the center and set aside. Repeat with all the dough discs. Thus, you will be able to make 8 spiral discs. And set aside.
Spread each spiral disc into 6-inch circle.
Heat a griddle pan/ skillet/ tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.
The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.
Make a stack of 4 cooked parotta and fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle). So that you can see layers. More you practice you can get more layers.
Serve with favorite curry.
If you have excess in hand, you can freeze them by keep it in a ziploc bag for about 3 months. When you ready to use it just thaw and heat it in griddle or microwave.