Reviewed: Apr. 23, 2012

I really like this recipe! I've made it twice and am going to make it again tonight. It is great with hummus or used as a small tortilla would be. I like that this bread is economical and can be made fresh very easily. Thanks for sharing this recipe. I will make it very often!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maryandkevinaz

Reviewed: Mar. 28, 2012

I love this stuff! It tastes better when you use melted butter in lieu of the oil. Also use copious amounts of butter to fry it. You only live once right?? Yum. I blogged about this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

Reviewed: Nov. 17, 2011

Wonderful! Fry in ghee and serve with curry. Make your own ghee by simmering organic unsalted butter until it quiets (no water boiling out) and milk solids fry golden brown. Strain through a cheesecloth and store in a plastic container in the fridge for up to a year.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

The Spicelands

Reviewed: Jul. 23, 2011

I added boiling hot water. This made the roti softer & more moist. They are now a family favourite!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kattjovi

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

Reviewed: Jul. 8, 2011

this was okay, I can't tell if it was my technique or the recipe that failed me though! I am of indian decent and I was hoping for soft roti like my grandmother used to make but I found these dry and crispy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

domestic_goddess

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Reviewed: Jun. 23, 2011

Very good recipe! I used all whole wheat flour, which turned out great. I added 1 tsp garlic powder to the dough, and after rolling it out, I brushed both sides with extra oil and then spread curry powder and some extra garlic powder and salt on one side. Flipped it after 5-6 sec and then cooked it for 1 min on the other side, then flipped it over again. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heychica101

Reviewed: Jun. 17, 2011

This is a wonderful basic roti recipe. If you want them softer, make sure you put them under a towel as soon as it comes off of the pan. Or you can use those tortillia container plastic thingys and your roti will be softer. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DAVES_POOKY

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 9, 2011

Fantastic. My husband was very impressed. I did the extra flip and they fluffed up nicely. I also cheated because i didn't have time to let them rise... (I hadn't read the instruction properly and hadn't left myself enough time.) i figured it was too late to give up, so i just went ahead and cooked them anyways, and they were just fine! =) thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kimz

Cooking Level: Intermediate

Reviewed: Dec. 23, 2010

These yummy little bread cakes make a great (and cheap) party offering. Serve them alongside beans or grilled veggies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Godless Liberal

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Reviewed: Nov. 11, 2010

This was great I just tried it and it came out as good as the ones my Guyanese friends make. I brushed a little margarine on my pan before I put on the roti and then as I finished each one I wrapped it in foil so they kept warm and very soft. This is a definite keeper.

Was this review helpful? [ YES ]
1 user found this review helpful