Serving: 2/ Type: Tiffin / Roti

Ingredients:

Method:

1. In a mixing bowl, add All-purpose flour, salt, sugar, oil and water and mix it like chapati dough.
2. Apply oil over the dough, cover it and let it rest for 2 hours.
3. After 2 hours, split the dough into 5 – 6 balls.
4. Roll out each of the balls into flat disks and apply oil liberally on top and bottom of each disk.
5. Let the disks rest for another 20 minutes.
6. After 20 minutes, pull the disk into thin large circle, (make it as thin as possible by applying oil liberally and stretch it out.
7. Then fold the thin circle in to a spiral ball.
8. Rest each of the spiral ball for another 5 minutes.
9. After 5 minutes, roll out the spiral ball into a flat disk
10.  Place this flat disk on a hot tawa and cook both sides for 3-5 minutes on medium flame.
11.  After you have made all the porottas, while hot, pat it sideways.
12. Serve it hot with Salna /Chalna

Note:

1. It is suggested to let the dough rest for 2 hours, but the longer you wait, the softer the porotta will be.
2. If you use Indian Maida, it will give better results.