Malabar Porotta... A Pictorial

The dough has to soak in the oil for at least 3-4 hours to loosen the dough.

The dough is stretched to become paper thin ..

should be  almost see thru like a tissue.

Gather up the sheet, length wise, 

folding it  like a paper fan and then roll it up. 

Some may get bubbles with air trapped inside..its fine.

Flatten the roll with hand or with a pastry roller, 

allowing the porotta to rest for a few minutes in between if it offers resistance.

Cook on medium high heat  on a griddle with very little oil. When one side turns opaque, flip and cook the other side. Apply a little oil so it stays soft longer. As soon as its removed from the griddle, fluff it up with both hands to loosen the layers. It's like hitting the sides of the porotta to dislodge the layers.

The Dough Recipe:
King Arthur Bread Flour or Maida – 2 cups
Water – 1 cup or a bit more.
1 Beaten egg (optional.. it just makes it softer)
Oil – 1 tbsp
Salt to taste


Make a smooth though loose dough with the ingredients.. use water to your judgement. Keep it aside covered in an oiled bowl for about 1 hour. Take it out and make small 2 inch size rolls and place on a wide oiled plate. Pour 2-4 tbsp oil or even more, so that the balls soak in the oil. Cover with a thin cloth or plastic wrap and keep in a warm space for 3-4 hours. Then stretch each ball to paper tissue thickness and then gather it and roll it up. Flatten with the palm of your hand or roller and cook on a griddle on both sides till golden brown.