About this recipe: An unleavened pan-fried bread from South Asia which is similar to naan and prata. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can't find it, use chakki atta, or stoneground wholemeal flour instead.
the measurements in this is wrong. one cup of water is needed, not 3/4. this will make for a more tender roti. also no oil is needed for good roti. use any type of flour you want. don't over cook.. 30 seconds on each side is fine... otherwise when they cool, they turn really hard. good luck - 20 Mar 2008 (Review from Allrecipes US | Canada)
lots of ways to make roti I guess... My grandma never used oil in the recipe and only does 1 flip. She first has the roti on the tava or frying pan at medium heat until 1 side is done while pressing the edges down into the pan with a tea towel because the edges cook last. She then turn the raw side down on a cooling rack set over another oven element that is set to high. If the first side is done properly the roti fully inflates on the wire rack set over the heat. - 22 May 2006 (Review from Allrecipes US | Canada)
You could use butter instead of oil. It will make the rotis softer after they are cooked. Take care not to handle the dough too much.Also,brush the roti with ghee or butter, it makes it softer and it tastes really good. While rolling,it helps to lightly dust the rolling board and pin with some flour, so that it doesn't stick. - 29 Oct 2007 (Review from Allrecipes US | Canada)