Porota
I am far from an expert on making porota. The shapes of them come out irregular and odd, I often burn them, and I can't achieve many layers. But that's an issue with technique that you may have more luck with than I do.
Makes 3-4 porotas
Two cups of all purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
Mix together
Then add 3 tbsp of oil
and warm water (slowly) as you mix
When it's all mixed together, cover with a damp towel for 5-20 minutes, depending on how much time you have.
Then roll them into balls, flatten them until extremely thin and wide, fold to make layers, and reroll into appropriate size.
Put some oil/butter/ghee on the tawa (a type of frying pan) and place the porota there on medium heat. Before you flip, put some oil/butter/ghee on that side of that porota and spread with a brush. You only need to flip once, so let the one side cook before you flip.
Tip: If you have trouble with the dough sticking to your hands like I do, it may help to apply a hefty amount of cooking oil to your hands, like one would apply hand lotion.
Makes 3-4 porotas
Two cups of all purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
Mix together
Then add 3 tbsp of oil
and warm water (slowly) as you mix
When it's all mixed together, cover with a damp towel for 5-20 minutes, depending on how much time you have.
Then roll them into balls, flatten them until extremely thin and wide, fold to make layers, and reroll into appropriate size.
Put some oil/butter/ghee on the tawa (a type of frying pan) and place the porota there on medium heat. Before you flip, put some oil/butter/ghee on that side of that porota and spread with a brush. You only need to flip once, so let the one side cook before you flip.
Tip: If you have trouble with the dough sticking to your hands like I do, it may help to apply a hefty amount of cooking oil to your hands, like one would apply hand lotion.
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