Reviewed: Oct. 20, 2009

I'm not sure if these turned out the way they were supposed to or not, but we liked them. I followed other reviewers and added some garlic, but otherwise they didn't have a lot of flavour. As they cooked, I put each one in a paper towel lined dish with a lid. I also brushed them lightly with butter. They turned out nice and soft.

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Mrsjimmer

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Reviewed: Oct. 18, 2009

This is so simple and so delicious. I cooked them inside my pan because I have my doubts about the bottom and I ruined the first one, but after that it was fine. I used 1/2 WW and 1/2 AP flour and the flavor was lovely. We will be having them again. Thanks for sharing, Moomal.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Oct. 8, 2009

Delicious! This was waaay easier than I thought it would be. I didn't cook it on the bottom of the skillet because it was rusty, so I just cooked them inside it like normal and it worked fine. I didn't have to "spread" the roti on the pan either, just tossed it on like a tortilla. I flipped mine 3 times to get them all nice and puffy. I loved the flavor and the texture. I served them with Basmati Rice and Aloo Phujia.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

Even for my first attempt my hubby said a 4 out of 5 at least. Very easy and with a bit more practice I am sure this will be on the dinner table a lot more. No complaints at all!

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Debbie-K

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Reviewed: Jul. 10, 2009

I didn't need to double-flip these like others did...just let it rise and brown on the first side (about 2 min) then flip and brown the other side (about 1 min).I added 1 tsp garlic powder for flavor, which it needed. Rolling these was easy enough without too much effort, but it was hard to get them as thin as they should have been. I served it with curried goat, and made the roti skins while the goat was simmering. I do prefer the version with split peas ground in, but I imagine that would be much more time-consuming... Overall, this is a great, fast recipe. Thank you for sharing!

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Maralin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Queens, New York, USA

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Reviewed: Jul. 1, 2009

I've been making this for a while now, and I love it. It comes together easily, and goes well with lots of different dishes. I have never used the upside-down pan method to cook tho... Just a cast-iron skillet on the burner. I will say that I forgot about these once and they rested for way more than an hour and they were silky when I rolled them out. Good recipe!

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rosyshell

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Reviewed: May 25, 2009

The dough came together beautifully in the mixer...only rested a few minutes. cooked up like the picture.

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groovy1972

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Reviewed: Apr. 10, 2009

really good. but why does it take so long??? 1 hour and 20 minutes is a long time.

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jared

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: 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

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Chua

Cooking Level: Beginning

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Reviewed: Oct. 7, 2008

These were a hit! The suggestions to cook for 5-6 seconds, flip, cook again for approx. 1 min, flip, then cook until the desired browness & to press down on the edges with a spatula after the 1st flip were wonderful. When I pressed the edges, the roti definitely had more air pockets. I used a cast iron skillet & very high heat. At first I tried med-high heat & the result was not at all what I wanted, but when I used a very, very hot skillet they came out perfect!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 13, 2008

I made these to provide a vegan alternative to the naan at a get together. Used half white, half whole wheat flour. Cooked it in a regular pan with three flips, the third flip is important if you want the bread to puff up nicely. Use a spatula and gently press around the edges of the roti to help it puff and fuse all the little air bubbles into one big pocket.

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Genevie

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Reviewed: Aug. 11, 2008

I was initially a little suspect that these weren't going to work so well, but they came out beautifully. Puffing up very nicely. We followed Bijay's suggestions about cooking one side for 5 sec and then flipping. Would not hesitate in making these again. I scaled the recipe down to 4 rotis and it was fine. Brushed on some melted butter & garlic at the end.

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AUSSIE CASIE

Living In: Melbourne, Victoria, Australia

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Reviewed: Jun. 4, 2008

Totally did not turn out like what I expected. Will not make again!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: May 13, 2008

To Yummum, If you want to make the roti soft and pliable.... instead of adding oil to the flour, add two tablespoons of butter. While cooking the roti, brush a little oil on both sides. After removing the roti, immediately place it in a covered dish lined with paper towels. Your roti should come out soft.

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Tamarind Spice

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Reviewed: May 13, 2008

Really good and easy! It's even better with melted butter brushed on right after you cook it.

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berryfamily79

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Reviewed: May 2, 2008

The simplicity of this bread and the lack of need for rise time makes this one a my favorite quick breads when I am cooking Indian foods (or making wraps for dinner). My husband frequently requests I make roti bread after trying this recipe. I always add garlic powder and use kosher salt for added flavor. Make sure to roll it thin enough that it still puffs up but remains pliable after being cooked. If it seems too hard after cooking try putting it in a paper bag and some of the trapped steam may help soften it.

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Andrea

Cooking Level: Expert

Living In: Moses Lake, Washington, USA

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Reviewed: Dec. 22, 2007

To make the rotis soft try cooking them turning the following way. The first flip right after you place them on the pan aprox 5-6 secs. Now cook this side for about 1 minute or until soft brown spots on the bottom. Now last flip for the roti to rise up a bit and its ready. I love them every time i have them.

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Bijay

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Reviewed: Nov. 6, 2007

more like naan than the roti that i remember. i thought it was flaky and buttery, but this is a fantastic naan recipe thats easy to make and could be a staple in the house.

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anelastar

Cooking Level: Intermediate

Home Town: Calexico, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 16, 2007

I cooked it in a regular pan and flipped it when it started to puff up and it turned out wonderful and soft. Would love to find the right spices to add to it to flavor it up a little. Will also try the half white half wheat suggestion.

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Elizabeth

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Reviewed: Feb. 18, 2007

not like the rotli i get from my gujarati best friend. this recipe came out way too dry and hard, and i made it various times with different mixes of flours and various amounts of liquid. won't repeat for indian foods, but it's not bad for a tortilla recipe...

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mordantmaxim

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