Porotta is one South Indian bread, not sure about the classification. It is hands down the best carb, better than appam, dosa, naan or chapati by a landslide. What’s really interesting about the porotta is the way they make it. You have to cut it into long pieces, and then once you have enough long pieces. You wrap it around itself, and then you flatten it out. So now you’ll this circular texture, and then you heat it up in the pan, and actually cook it. After that you have smash the porotta together, different angles, which activates the texture. We’ve been doing since the 12th century. I couldn’t fathom how they created this extremely complicated process, what their line of thinking was at the time. I asked my parents as a general question. My dad gave me the answer, they did it step by step, not all in one go. They probably figured out the circle texture by experimenting with different ways of making bread, and finally mastered it. Good things take time
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