Malabar porotta

You would really wonder if you go through this recipe of how easily porottas are made. I rather did!! Malabar porotta is always famous with Naadan chicken curry and many naadan spicy curries. I always see people behind in the kitchen flying the flattened dough in the air and beating on the racks. And i wonder how professional they are. If they can, why not us??

Requisites:-

All purpose flour-2 cups

Milk-1/2 cup 

Water-1/2 cup

Salt-1/2 tspn

Sugar-1tspn

Oil.

Directions:-

• Take flour, milk, salt and sugar in a bowl and knead well into a soft dough. If you have a marble surface use this as a base while kneading. Add water occasionally to knead the dough perfect.
• Now keep this dough aside by dabbing oil(1tblspn) over the dough and place a cotton cloth on top covering the dough.
• After 5min, make small balls out of this dough. The size of balls depends on the size of porotta u are willing to make. Now place all these balls near and again apply oil(1tblspn) over the top. Spread the cloth on top.
• After 5 min, roll these balls into flat circles using a rolling pin.
• Apply oil over each sheets and place one over the other with the cloth on top for another 5min.
• Now take these sheets and roll again using the rolling pin. Try spreading as much as possible so that it turns out very thin and can see through. Apply oil finally on one side, then...
• Pleat them 4 or 5 times towards the side where you have applied the oil.
• Roll them as i have shown in pictures.
• Now you will get a small ball again with pleats. Flatten this up again using rolling pin as much as possible.
• Heat a pan with some ghee or oil again and cook these porottas.
• If they turn out flaky-flaky they are absolutely well done.

If you know the process of beating, it is very effective for best results. It is as easy as it is. 

BON APPETITE:)