Wheat Pleated Porotta

Ingredients

Wheat Flour: 2 cups

Warm Water: ¾ cup

Salt: needed

Olive Oil: needed

Method of Preparation

In a bowl add wheat flour and salt.

Add in the Warm water and knead to smooth dough. Apply some oil on the dough and knead again. (The consistency should be correct to get well pleated soft porotta)

Take small ball from the dough.

Roll in to thin chappathi on a floured surface.

Apply olive oil on top of the chappathi

Fold the chappathi like pleats as shown on the picture.

Sprinkle very little flour on it 

and roll to a round shape and tuck the end inside.

Roll this into a round shape. (Don’t make it too thin or too thick). Apply some oil on it.

Heat a pan and drizzle some oil on it and cook the porotta by flipping and till both sides get cooked.


When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)
We are doing this, just to seperate the different layers.Remember this does not add anything to the taste.

Serve hot.

Tips: Knead the dough with correct consistency.  Unlike the poratta we make with Maida, we have to roll this in a floured surface not oily surface. Take care not to add too much flour, as it will not taste good.

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