Directions
Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough. Keep it for 1 hour. Covered with a wet muslin cloth. Also you can keep it in an air tight container. Otherise the top of the dough may become dry.
Divide the dough into 10 equal portions.
Take a portion and apply some oil on it. In a flat surface apply oil again and roll out the portion to the maximum. Make it as thin as possible both length wise and width wise. Apply a little more oil over the rolled dough. Using both hands make pleates on the rolled dough starting from one end. Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.Repeat the above procedure for each portions and keep it aside.
Heat a pan until medium hot. Roll out each portion just like roti. Porotta should be a medium thick. Remember do not apply any flour on it. You can apply some oil/ghee if you like. Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm. Once done, use both hands and pat on the sides of the porotta to get the layers.
