Atta/Flour no.2: 2 cups
Maida: ¾ cup
Baking powder: ½ tsp
Olive oil: required
Method Of Preparation
In a bowl add maida, atta, sugar and baking powder.
Add salt to water and bring to boil.
Add boiling water to the flour mix.
Knead well so that the dough is soft. (Be careful, if the water is less you don’t get smooth dough, add enough water and knead well)
Apply oil to the dough and knead again.
Keep the dough in an air tight container to about 30 minutes-1 hour.
Take very small balls from the dough and roll it flat and thin. (TAKE SMALL BALLS SO AS TO GET COIN SIZE POROTTAS)
Apply oil on both sides and fold from one side, as shown in the picture.
Then roll the folded dough to a circle and add a bit flour and roll it again with a rolling pin slightly (don’t make it so thin, then the porotta will go hard)
Heat a frying pan and apply oil to it.
Add the porotta to it and cook till you get the both sides done by applying oil on both sides.