Porotta is a layered flatbread made from maida or atta. Its a very common street food in the Punjab region and south Indian states in India and across countries from the south east Asia and middle east region. It is prepared by kneading maida or atta mixed with egg (in some recipes), oil or ghee and water. The dough is then beaten into thin layers and rolled into a spiraled ball using these thin layers. The ball is rolled flat and pan fried. Once the fried Porotta is taken off of the tawa, its then beaten and crushed together to have the layers partially separated. Restaurant porotta’s are usually larger in diameter – often coming upto around 8″.
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