Kerala Porotta

Kerala Porotta


All purpose flour – 2 cups

Milk – 1 cup/ as needed

Salt – 3/4 tsp

Oil – 2 tbsp + as needed


Add salt to the milk & mix well. Heat the milk in your microwave oven for a minute on high powder. Add 2 tbsp of oil & the hot milk to the flour; knead to get a smooth dough. Apply little oil on the dough & keep aside for 1 hour. This step is very important.

Divide the dough into 8 equal sized balls. Take a ball & press it with a little flour from both sides. Roll out to a 5″ circle. Apply oil on top ( this makes the dough very elastic) & flip the rolled out dough over. Now roll out the dough as thin as you can, don’t bother about the shape ( you can seen mine, I have torn the dough.) . You should be able to see your countertop/ Al foil through the dough. Apply oil on the dough.

Now pleat the dough from one end as if you are pleating your saree.

Pleated dough

Make a spiral with the pleated dough & keep aside for 10 -1 5 minutes.

The dough spirals

Roll out the spirals as thin as you can. Heat a thava; when it becomes very hot reduce heat to medium & place the rolled out porotta on it. After sometime the porotta puffs up at several places, flip the porotta & cook the other side. Now apply little oil/ ghee & fry both sides of the porotta.

Porotta getting cooked

Stack, and crush the sideways of every few hot porotta so that it will separate the layers.

Serve hot with a non-veg gravy of your choice. We had them with Punjabi Chicken Masala.

Note:- You may add a beaten egg to the dough if you want. I didn’t use egg in mine yet the porottas were very soft.

This entry was posted in Bread, Breakfast / Dinner, Traditional Kerala dishes. Bookmark the permalink.

One Response to Kerala Porotta

  1. I like all sorts of bread. I do not like chicken bread though. Bread should not taste like chicken.

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