Kerala Porotta

Malayali`s all time favorite...

Ingredients

All Purpose flour: 2 cups
Egg: 1 (Optional)
Sugar: 1 Tea spoon
Milk: 5 Table Spoon
Salt: As Required
Luke warm Water: As Required
Oil: 1/2 Cup

Cooking Time: 4 Minutes Per Porotta
Preparation Time: 2 Hours
Method

To a bowl add all purpose flour, salt and sugar.
Crack the egg and pour it to the milk and mix well
Add 3 table spoon oil and  this milk to the all purpose flour mix and combine
Now add enough water to make a smooth dough

Spread some oil on the dough and cover and keep aside for at least 1 hour

Divide the dough to little big balls (One dough ball makes 2 porotta ) and again apply some oil on the dough balls and keep aside for 10 minutes covered with a wet towel so that it wont dry

Now grease the working space with oil and roll the dough to as thing as possible

Cut the rolled dough through the center
Now take one end of the rolled dough and pull it upwards.  You can see it forms a pleate pattern like a long strip

Now Starting from one end of this pleated strip rotate it round until you reach the other end and tuck the end to the bottom of the roll.  Spread some oil on this and keep aside

Do the same with all the dough balls

Now slightly press and spread each roll with your palms to form the porotta.  It should not be too thick nor thin

Heat a tawa and cook the porotta on medium flame and drizzle some oil on top

Cook both sides well

 Once you cook 4 to 5 porotta place them on a flat surface and tap them from both sides using your hands towards the center so that the layers of the porotta separates. You need to do this when the porotta is warm
Serve hot with chicken, beef, mutton or vegetable curry.