Kerala Porotta

Ingredients

Maida: 1 ½ cups

Wheat Flour: ½ cup

Luke warm milk: needed to knead the dough (can use water instead)

Egg: 1 (optional)

Sugar: 1tbsp

Salt: needed

Oil: needed

Method of Preparation

Take maida, wheat flour, sugar and salt in a bowl.

Add the egg to it and mix well with hand.

Then add luke warm milk and knead the dough well.

Take time and knead the dough, when it comes soft apply oil on the dough and cover with a muslin cloth and keep in air tight container for 2 hours.

Divide the dough into 10-12 equal balls.

Take a ball, apply oil and flatten to the maximum that u can do, no need worry of the shape, make it very thin.

Again apply oil on top and make small pleats from one end to the other end (like saree pleats).

Then hold the one end of the pleated dough and rotate and make to a spiral shape.

Repeat the procedure on all the balls and smear some oil on top of all spiral shaped dough.

Again cover this with a wet muslin cloth and keep for half an hour.

Heat a pan to a medium heat

Flatten the spiral shape to the shape of chappathi/porotta (not too thin, then porotta will not be soft)

Transfer the porotta to the hot pan and cook until it is done by applying some oil on each turning. Small brown spots will appear on porotta. Take it out and keep in an air tight bowl

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.

Delicious soft porottas are ready to serve.

Sending this to Kerala Kitchen Event hosted by Kaveri