A Porotta which is slightly innovative yet very tasty and healthyb&b&b&.
Atta/- 2 cups
Refined oil/dalda-2 Tbsp
Warm water to kneed
salt to tast
Kneed the flour like chapathy dough and keep it aside for an hour. Roll into small balls to make 4 medium size chappathy .With rolling pin roll them out to a thin chapathy and brush them slightly with oil.
Like that one after the other ,make four layers, one of top of the other, brushing oil in between and fold in the corners, to seals the ends of all the 4 layers.
Cut them out to a round shape with any lid and cut out the corners.
Fry them like chappthy on a tava and brush it with oil once they turn to brown.
Serve them with dahi and pickel.