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!

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

Reviewer:

MAJEC

	Cooking Level: Intermediate Home Town: Saint Ann, Missouri, USA Living In: Kansas City, Missouri, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

Genevie


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

AUSSIE CASIE

	Living In: Melbourne, Victoria, Australia
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 4, 2008

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

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

Reviewer:

TheNakedChef

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

Tamarind Spice


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 13, 2008

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

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

Reviewer:

berryfamily79


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

Andrea

	Cooking Level: Expert Living In: Moses Lake, Washington, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

Bijay


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

anelastar

	Cooking Level: Intermediate Home Town: Calexico, California, USA Living In: San Diego, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

Elizabeth


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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...

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

Reviewer:

mordantmaxim


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 1, 2007

We really enjoyed these. Found it a bit difficult to roll thinly, and I was surprised by how crispy they were. The roti at our favourite restaurant is soft and pliable. Does anyone have a suggestion on how I might make these so they come out soft?

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

Reviewer:

Yummum


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 23, 2006

This is my # 1 favorite recipe from this site! I have made this many, many times for my 3 year old. He says, "Make some rollie, please, Momma." Thanks for posting this great, easy, and wonderful tasting recipe! (Reminds me of a tortilla, we eat it with butter).

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

Reviewer:

opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 9, 2006

Great! Comparable to the roti in indian restaurants! I used white flour

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

Reviewer:

PURSEONALITY

	Cooking Level: Expert Living In: Edmonton, Alberta, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 23, 2005

Great roti!!! I served it with tomatoes, cucumbers, olives, red onion, hot peppers, falafel, olive oil and lemon. This is a keeper!! Thanks!

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

Reviewer:

KRPINT

	Cooking Level: Intermediate Home Town: Ottawa, Ontario, Canada Living In: Coral Springs, Florida, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 29, 2005

I agree with some of the other comments -- a 3rd flip is a big help, part whole wheat is good, and it does make a delicious, chewy roti to serve with Indian (or other) foods. I appreciated this recipe because it was much faster than the other roti recipes I was looking at, which all used yeast and were much more involved.

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

Reviewer:

ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

User Name	Password

Remember me? Forgot password?