Uploaded June 2025 | Updated September 2026, 3 weeks ago
This porota is flaky, soft, and full of layers — perfect for scooping up your favorite curry or enjoying with just some achar.
Ingredients:
2 cups all-purpose flour (maida)
½ tsp salt
1 tbsp cooking oil
¾ cup lukewarm water (adjust as needed)
Extra oil and flour for layering
Instructions:
Make the dough:
In a bowl, mix flour, salt, and oil. Slowly add lukewarm water and knead it into a soft, smooth dough. Cover and rest for 15 minutes.
Divide and roll:
Cut the dough into 4 equal balls. Take one ball, sprinkle a bit of flour on your rolling surface, and roll it out like a regular roti.
Create layers:
Spread a little oil on top of the rolled roti, then lightly dust some flour over it.
Now, make one cut from the edge to the center. Start folding the roti by lifting one section and layering it over itself like a fan (overlapping each fold). It should start looking like a cone.
Shape the porota:
Pinch the end of the cone to seal it and tuck it under. Place it on the board with the pointy end facing down. Now gently press it down and twist anti-clockwise — this helps build the layers inside. Press it flat with your thumb, lightly oil the top, and cover all the pieces with a clean cloth. Let them rest for 30 minutes.
Final roll and cook:
Roll each rested piece out gently into a thin circle. Heat a tawa on medium-high, and cook each porota for about 1 minute on each side, or until golden spots appear. Press gently with a spatula for even cooking.
Serve and enjoy:
Store them in a roti box or wrap in a clean cloth to keep them soft and warm. Serve with your favorite curry, bhaji, or even just a cup of chai.
Tips:
The layering and folding is what gives you that beautiful “chera” (torn) texture. You can add a bit of ghee while cooking if you want that extra flavor kick.
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This porota is flaky, soft, and full of layers — perfect for scooping up your favorite curry or enjoying with just some achar.
Ingredients:
2 cups all-purpose flour (maida)
½ tsp salt
1 tbsp cooking oil
¾ cup lukewarm water (adjust as needed)
Extra oil and flour for layering
Instructions:
Make the dough:
In a bowl, mix flour, salt, and oil. Slowly add lukewarm water and knead it into a soft, smooth dough. Cover and rest for 15 minutes.
Divide and roll:
Cut the dough into 4 equal balls. Take one ball, sprinkle a bit of flour on your rolling surface, and roll it out like a regular roti.
Create layers:
Spread a little oil on top of the rolled roti, then lightly dust some flour over it.
Now, make one cut from the edge to the center. Start folding the roti by lifting one section and layering it over itself like a fan (overlapping each fold). It should start looking like a cone.
Shape the porota:
Pinch the end of the cone to seal it and tuck it under. Place it on the board with the pointy end facing down. Now gently press it down and twist anti-clockwise — this helps build the layers inside. Press it flat with your thumb, lightly oil the top, and cover all the pieces with a clean cloth. Let them rest for 30 minutes.
Final roll and cook:
Roll each rested piece out gently into a thin circle. Heat a tawa on medium-high, and cook each porota for about 1 minute on each side, or until golden spots appear. Press gently with a spatula for even cooking.
Serve and enjoy:
Store them in a roti box or wrap in a clean cloth to keep them soft and warm. Serve with your favorite curry, bhaji, or even just a cup of chai.
Tips:
The layering and folding is what gives you that beautiful “chera” (torn) texture. You can add a bit of ghee while cooking if you want that extra flavor kick.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
