Milk Porotta is the ultimate, indulgent twist on the classic Kerala street food staple. This variation swaps water for milk in the dough, resulting in a soft, flaky flatbread with a tender, rich crumb that practically melts in your mouth. Renowned for its delicate, multi-layered texture achieved through a specific folding technique, this easy Indian bread recipe is a show-stopping side for any meal.
- Ingredients for Milk Porotta
- 3 cups all-purpose flour (maida), plus extra for dusting
- 1 cup warm milk
- 1 egg (optional, for extra richness and softness)
- 2 tablespoons vegetable oil or melted ghee
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking powder (optional, for added fluffiness)
Make the Soft, Tender Dough
In a large mixing bowl, combine the flour, salt, sugar, and baking powder (if using). Make a well in the center. Add the egg (if using), 2 tablespoons of oil or ghee, and warm milk. Gradually mix with your hands to form a soft, pliable dough. The milk acts as a natural tenderizing agent, so the dough should be slightly sticky but manageable. Knead vigorously for 8-10 minutes until very smooth and elastic. Coat the dough ball lightly with oil, cover the bowl with a damp cloth, and let it rest for at least 2 hours, or ideally overnight in the fridge. This long rest is crucial for developing the gluten and ensuring a soft texture.
Master the Layering and Folding Technique
After resting, divide the dough into equal-sized lemon-sized balls. On a lightly oiled surface (not floured), take one ball and start flattening and stretching it with your oiled fingers. Gently pull and stretch it out into a very thin, almost transparent sheet. Drizzle a few drops of oil over the surface. Now, begin pleating the sheet like a fan, creating long, narrow folds. Coil this pleated rope into a round spiral (like a snake coil), tucking the end underneath. Repeat with all dough balls. Let these coiled spirals rest for 10 minutes.
Roll and Cook to Flaky Perfection
Gently flatten a coiled spiral with your palm. Using a rolling pin, roll it out carefully into a circle of medium thickness, about 6-7 inches in diameter. Be gentle to preserve the layers. Heat a tawa or flat griddle over medium-high heat. Place the rolled porotta on it. Cook for about 1-2 minutes until light golden spots appear on the bottom, then flip. Drizzle ½ teaspoon of oil or ghee around the edges and cook the other side until golden and cooked through. The key step: Immediately after removing from the tawa, clap the porotta gently between your palms. This “fluffing” action separates and enhances the delicate, flaky layers.
Serve Warm with Flavorful Curries
Serve your homemade Milk Porotta immediately while hot and soft. It is the perfect versatile Indian bread to pair with robust, spicy dishes. Traditional Kerala street food pairings include Chicken Curry, Mutton Salna, Beef Ularthiyathu, or a creamy Vegetable Kurma. For a simpler meal, it’s divine with just a spicy egg curry or even dal. The rich, soft layers are ideal for scooping up every last bit of gravy.