Kerala Porotta

This is again from my mom’s kitchen. One of my ever time favourite – this is usually served with beef curry back at home. Usually I have shied away from trying this plain flour (maida) based Indian bread, thinking that it’s not an easy make (hence most of the time I have stuck with either the restaurant or frozen ones).  However after trying this out I figured out that it isn’t exactly that hard to make these Porottas. Other than the beef accompaniment, this dish goes well with any spicy gravy dish.

Ingredients

• 2 cups plain flour
• ¼ cup Whole Wheat Flour /Atta
• 1 Eggs
• ½ cup Milk
• A pinch of baking powder
• 1 tsp. Sugar
• Salt as required
• Oil/Dalda/ghee as required

Combine all the ingredients in a bowl and knead the dough together. Set aside for an hour, covered with a wet muslin cloth.

Divide the dough into small balls. Take a portion and apply some oil on it. Oil the work area where you are going to roll the dough. Roll out completely as thin as possible and brush oil on the entire top.

Slowly lift one of the ends, stretch it a bit and fold it in a zigzag manner and create layers.

Stretch a little bit and slowly rotate to form a spiral shape with the ends tucked in the centre.

Repeat the above procedure for each portion and keep it aside.
Heat a pan until medium hot. Roll out each portion in to medium thickness. Do not add ant flour.

Cook for 1 or 2 minutes, turning frequently, until small brown patches are formed on both sides.

Once done, use both hands and pat on the sides of the porotta to get the layers.

Keep it in an air tight container.