hmm. i haven't tried it yet but looking at it and analyzing the recipe, it's not like the roti that i eat in restaurants. theirs are usually more flakey, i saw this video on the travel channel that they folded and rolled the dough in a whole lot of ghee. i assumed it was the reason why it was so flakey, tender and moist in restaurants. kind of like the concept of making croissants-- you fold it over and over with butter.. anyway, i'll try this recipe in addition to that folding in ghee or oil step. thanks. :D
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hmm. i haven't tried it yet but looking at it and analyzing the recipe, it's not like the roti...