Kerala Porotta

Paranthas are Indian flat breads made on a tawa; either stuffed or plain. It must have originated from North India; (yet not sure)bt it has its own south-indian variation; the most popular being the Kerala Porotta. Apart from the fact that North-Indian Paranthas are made by panfrying whole wheat flour, the main ingredient in Kerala Porotta is Maida/refined flour. These are found in spiral layers, which could be separated from each other, when done perfectly. This is my mom's version (i thnk, i don't have to mention it again) of home-made porottas which I remember, has always been our favourite !! 

Ingredients:(10-12 porottas ;depends on size)

Maida / refined flour 4cups
Sugar 1 tbsp

Egg 1 

Salt as required

Oil/ ghee 2 tbsp ( I prefer oil)

Baking soda 1/4 tsp

Enough water to knead the dough

Method:

1. Knead the dough with all the above ingredients .Keep it aside for atleast 4 hrs in a bowl covered with a damp cloth.

2. Make a minimum of 10 equal sized balls with the dough. Rest it for a minimum of 5 minutes.Flatten all the balls like a roti & keep aside.

3.Now u've to beat the rotis in such a way that it turns to  thin & transparent. All the sides should be well beaten. The procedure is shown in the picture below:

-Use both your hands. Right hand below the roti & left hand above. Take it & beat it from all the sides occasionally. Make it as thin as possible.

4.Apply oil and sprinkle flour over the beaten roti.

5.Take the one end of the dough on your index  & middle finger together, then roll it over with the other hand like a spiral.The layers should be even so that they might not get disturbed.Lock the other end of the dough to the centre. Keep it aside. Do the same for all the prepared rotis.

6. Now flatten these spiral balls into circle shaped Porottas with the hands. You can use the wooden roller also, but it would be fine if you use your hands as the layers would remain intact. Fry it in a non-stick pan or tawa by brushing oil till it turns crispy.

7. Beat the porottas with both your hands so that the layers gets separated.