Nearly perfect recipe! I do agree with other reviews, that WARM water should be used- easier to work with & a much better end result. Had no bread flour on hand, so I dissolved some yeast in the warm water & added that for a quick version with ingredients I had. I'm not sure why (and disagree) of some reviews saying this has no 'flavor' & were adding in additional spices... true roti does not contain an abundance of flavor or additional spices. It is meant to be eaten with other dishes containing the heavier spices & flavor. Every true middle-eastern cuisine roti I have ever tried does not contain spices, only the small amount of salt. I also divided the dough into 12 smaller balls to flatten and cook, just as a personal preference since it was being used for various dips as an appetizer. Guaged the cook time on when brownish spots began to form & the roti would start to 'bubble' up in a few areas. Great, fresh out of the pan & also great leftover- this can accompany such a variety of various appetizers, dips, or main dishes. It is best left as-is, no spices added & leaving all the flavor to whatever dish goes along with it. Much appreciation for sharing the recipe!
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Nearly perfect recipe! I do agree with other reviews, that WARM water should be used- easier...