Porotta bread

[crinoidgirl]

Another installment in my continuing exploration of Indian foods -

I bought some frozen porotta from my Indian grocer. The directions say microwave on high @ 2 minutes on the first side, 1 minute on the second (after defrosting).

This makes a hard, crunchy, flaky bread. Is this what it's supposed to be like? I only really know about naan, which is soft.

Is this texture correct, or do I need to not nuke it quite so much?

(Edited to correct punctuation)

Edited April 10, 2009 by crinoidgirl (log)

[prasantrin]

Is it porotta or paratha/parantha/paratta/etc. bread? If it's it's the latter, is should be soft, not hard. The only Indian bread I've ever had that's hard is papadum (and other spellings) which is crispy but not flakey.

[crinoidgirl]

Is it porotta or paratha/parantha/paratta/etc. bread?  If it's it's the latter, is should be soft, not hard.  The only Indian bread I've ever had that's hard is papadum (and other spellings) which is crispy but not flakey.

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It really is porotta:

Wikipedia on Porotta vs. Paratha

And I think you're right on the softness. I'll either have to take it easy in the microwave, or steam/fry it.

[anil]

Is it porotta or paratha/parantha/paratta/etc. bread?  If it's it's the latter, is should be soft, not hard.  The only Indian bread I've ever had that's hard is papadum (and other spellings) which is crispy but not flakey.

←

It really is porotta:

Wikipedia on Porotta vs. Paratha

And I think you're right on the softness. I'll either have to take it easy in the microwave, or steam/fry it.

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Was it a malaysian style indian bread ? I have seen boxes of these bread in Chinese supermarkets in NYC. If so, then they are rarely fit for microwave reheating. Try frying it ?

[thampik]

Could it actually have been "kerala porotta"? Usually when spelled "porotta", I tend to think of the layered, cruncy on the outside, soft on the inside variety much loved in Kerala. I have seen this available frozen as well - not a patch on a freshly made one.

If you are interested, here's a link that shows you how to make this: http://spice-club.blogspot.com/2008/05/layered-parotta.html