Kerala Porotta

Ingredients:
All purpose flour/Maida : 2.5 cups
Luke warm water as required : almost 1.25 cup
Veg oil : 4-5 Tbsp
Salt to taste

Method of Preparation :

1. Mix all the ingredients in a bowl and knead well to make a dough by adding water little by little, like chappathi dough consistency.
2. Knead the dough till it is soft and smooth (for at least 10-minutes). Oil your palm in between. Cover it with a wet towel, keep it aside for 1-2 hours.

3. Divide the dough into 6 balls. Keep the balls under the wet cloth for 10 min so that it won't get dry.
4. Take a ball and apply some oil on it and roll the ball as thin as possible (using a rolling pin or with hand). Apply a little more oil over the rolled dough.(Note: While spreading the dough use enough oil on the surface, so that it wont stick together when you fold).

5. Divide the rolled dough into 2 portions with a knife. Lift one portion of the stretched dough from one corner.
6. Holding at one end of the layered dough ,rotate it round and pour some oil on the top. keep it aside,again cover with wet towel. Repeat the same for the other portion too. 

          

         

7. Place the folded dough on the table, use your hand to spread it. Porotta should be a medium thick round.

8. Heat a nonstick pan on medium heat, fry the porotta turning frequently,until speckled brown and firm. Brush oil in both sides.
10. When 4-5 porottas are done,place them in a flat surface and tap from the both sides.This is to help the layers to separate.(Note: Do not beat them so hard,this tapping has to be done when the parotta is hot, if not it will break).