Great, easy recipe. I found that about 2 minutes was the max (on my 500watt microwave oven) before my popcorn started burning. Even if it gets a little brown it starts tasting really bitter so be sure to remove those. Always a lot of unpopped kernels left but I just microwave them again with the next batch of kernels.

Reviewed On: Aug. 18, 2009

Threw a sandwich wrap party and this was the topping everyone loved the most. I used japanese mayonnaise (as its cheaper than american here) so I added a little sugar to it. Thanks for the yummy recipe!

Reviewed On: Mar. 16, 2009

I come from Singapore and these look exactly like the Roti Prata we get frozen in bulk at the supermarket! These are however a lot less flavorful than the kind I eat back home because of (what I think is) indian ghee. I read that the wheat absorbs water to different extents depending on the weather. My dough was very dry so I added more water. If the dough has difficulty pulling together its too dry. I think the dough should feel slightly wet, but its not tacky and I certainly did not need to add additional flour either when kneading or rolling out. They peel easily off the counter. They are pretty resistent to being rolled out so do be patient. The 3 flip tip was great and they puffed up! Used melted butter instead of veg oil and worked out great. For soft rotis, fry till the outside is flaky but not crisp while the roti is still bendable. Used them as sandwich wraps for a party and everyone loved them. Thanks for the recipe! :D

Reviewed On: Mar. 16, 2009