Ingredients:
Maida 1 Kg
Beaten Egg 2 nos.
Milk 1 cup
Sugar 2 tsp
Oil ¼ cup
Water -as needed to prepare the dough. ½ cup
Method:
Mix all the ingredients from 1 to 6 in a bowl.
Slowly add water and knead, making a soft dough.
Cover with a damp cloth and keep aside for 1/2 an hour.
Shape dough into a ball and rub a few drops of oil.
Divide the dough into lemon sized balls and cover with a damp cloth.
In a flat surface apply oil and roll out very thin.
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.
Roll out each portion,it should be a medium thick.
Heat the tawa on medium flame.
Place the rolled porotta on the tawa and apply oil on the top.
Flip the porotta over and cook the other side until golden brown.
To get layers, place 4 or 5 cooked porottas in a flat surface and holding them between hands,beat the hands together.
Porotta is ready.
Serve it hot with egg curry.
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