On Jan 15, 2008 9:02 AM, Biju Chacko <[EMAIL PROTECTED]> wrote: > > You're probably right, but if I'm going to invest that kind of time, I > > think I'd prefer it be with a chef. I need to learn how to make a good > > Kerala parota first. > > That is one of those weird dishes that are *only* made in restaurants. > I've never seen anyone make it at home. Wonder why?
Because it's hella time consuming. Roll, fold, roll, fold, cook, flake. It's like making puff pastry.
