Comments on: Rotli (Roti) Indian Bread Recipe

By: How to Make Chapati - Vegan Indian Chapati Recipe The Unintentional Vegan

How to Make Chapati - Vegan Indian Chapati Recipe The Unintentional Vegan — Tue, 24 Jan 2012 01:43:53 +0000

[...] This last time I came up with a recipe that seemed to be just the right balance of ingredients – though I still need some practice on cooking it (I don’t have a flat skillet so getting the bread to cook evenly and really puff up is a little difficult). The trick with chapati is all about the layers. You want the dough to create layers so that air can get into the bread and puff it up while it cooks. There are various ways to get the layering effect: here is a one that involves folding, lots of oil, and an open flame. [...]

By: hetal

hetal — Wed, 18 Jan 2012 14:28:40 +0000

Hi Aleesha,

You really need to knead the dough until it all comes together nicely. Let it rest for about 10-15 mins and knead gently a second time before rolling. You don’t want to over knead because the more gluten that is built up, the tougher the roti.

By: aleesha

aleesha — Mon, 16 Jan 2012 21:29:55 +0000

Could you please tell me how long to knead the dough because I always seem to get it wrong and also my rotis seem to never come out soft and fluffy.
Please help.

By: Sara New Zealand

Sara New Zealand — Fri, 06 Jan 2012 04:41:01 +0000

Great recipe, Cant wait to try them out!!

By: hetal

hetal — Thu, 08 Dec 2011 16:38:25 +0000

Hi Deepthi,

If you keep them in an insulated box immediately after they come off the tawa, they stay soft. If you keep them in the open, they will harden up.