Make a dough and keep covered with wet cloth for 2 - 3 hours.
Beat the dough with your hands.
:- The softness of porotta depends on the way it has been beaten and the water content in the dough. More water gives softer dough.
Make small balls and keep aside.
Take each ball and spread it lengthwise with your hand on a smooth surface (Granite kitchen table is fine).
Apply oil on both surfaces and keep spreading it until you get a thin film of dough (it requires some skill).
Fold it lengthwise, curl it, spread it again with chappatti roller into a fine round poratta.
Cook them on a greased tawa.
Preserving fresh porotta:- You can preserve uncooked porotta in the refrigerator for long. After rolling the dough into porotta shape, place them one top of another, using butter paper to separate them. Keep them in the freezer. When you required, lift off each frozen porotta carefully, remove the separating butter paper, cook them on a greased tawa.