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Roti Bread from India

Reviewed: Feb. 12, 2012
Great recipe, however I found the second time making it I tried omitting the oil and it still came out great. I will be making with it just wheat flour and water from now on. To prepare, I used white flour to help prevent sticking. I take small dollops and roll it into a ball, then roll out. If you've never made roti before, it helps to rotate the rolled out dough every couple of rolls to get that perfect circle. Then place the thinly rolled dough onto the pan, 1 minute each. You should see little white circles form. Then I use a metal spatula to throw the roti directly onto the stove flame. The roti should puff out. Once it does, use the spatula or a tong to flip and do the same onto the other side. Once puffed out, remove from flame and place on a plate where it will slowly deflate and flatten out into a perfect and delicious roti, with the characteristic brown spots :)
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