Job Description
A porotta maker prepares traditional, multi-layered, flaky flatbreads (porottas) from scratch in a restaurant, hotel, or commercial kitchen. [1] (/goto?url=CAESiQEB6zswFQ0xj0an_O8CQpQnMRzuqdnOm4GgKnKFMDeoVgJ8uJyF1d6vlIJT0h--zEcexdQ4noKmEFybpDK-GNfXTF-dbnLjz22czMZehoJ_0EUkaCob7OYUZ2kxsYgJJ71Ac11ukLN3upcaDyAp71G1ER8dCupGqrlIKRanqcRtCZOOk7J-ewXTiA), [2] (/goto?url=CAESiwEB6zswFYKIm3P4MSEWcrUqPTT0nK0LX_Y1E1d24RyRxFSyELX3DH12eWhPyutjVmrk72XorJQ8d84y121px00il_niQFAj0ZMssgLlo6EkIRjWnVcTbF0gNsVRZ80sR7C_kiZBRMdoV_PP3s2GOBSmjqCfW-VSXYlgd3z_cRHssxP8YZzDNOt4RDHm), [3] (/goto?url=CAESiQEB6zswFaCA4Rcm6JB5VcWvfXv53Xe9DtO3eXQrLZMaOTw1jeCfPsf8qjajHmBqdMXpKHfi4NiI4TjTGaYApu0lnM4xjlyWWOZ5lkDxJwnO2USgOeCtFZaHcAvkAIcwBvNQ_Jqe1UKY5oho0hMtMOWo_jKZiUfBArvqqdCq1M59Xiq7K9mfbQun1A)Key ResponsibilitiesDough Preparation: Mix, knead, oil, and rest the maida (refined flour) dough to achieve the correct texture and elasticity.Shaping and Stretching: Use fast hand-stretching, tossing, and spinning techniques to make thin, layered sheets of dough.Griddle Cooking: Cook the flattened dough on a hot, oiled, or ghee-greased flat griddle (tava) until golden brown and evenly cooked.Fluffing Layers: Beat or crush the hot, cooked porotta with both hands to soften and separate the flaky layers.