Comments on: Roti (Indian Flat Bread)

By: Chow Times » Roti

Chow Times » Roti — Thu, 21 May 2009 14:00:36 +0000

[...] made Roti to serve with the Butter Chicken. It’s a perfect match. I had blogged about Roti here but the earlier post did not have the recipe as the demonstrator prepared the dough from her [...]

By: kalpana

kalpana — Mon, 16 Jul 2007 18:53:04 +0000

Golden temple atta is not made out of whole wheat flour…it is made out of a combination of wheat and maida flour..That’s why roti looks lighter in colour…I prefer whote wheat flour over this so i use sujata’s

By: Manisha

Manisha — Fri, 09 Mar 2007 23:45:47 +0000

This is one of the many ways of making rotis. Great tutorial! I do the final puffing directly on the flame. For rotis, a cast iron tava (griddle) works best. Try it! Hope this helps!

By: Suanne

Suanne — Thu, 15 Feb 2007 20:05:27 +0000

Hi SaabKen and Chubbypanda: You’re right. Thanks for the reminder, especially for this dish.

Hi iportion: Non alchoholic spicy ginger drink sounds delicious. What do you call that drink?

By: Chubbypanda

Chubbypanda — Thu, 15 Feb 2007 13:09:29 +0000

Roti is my favorite accompaniment to Indian and Malaysian curries. I have to agree with SaabKen about heating non-stick pans to that high a level. I usually use a cast iron skillet or griddle instead.

By: iportion

iportion — Thu, 15 Feb 2007 01:06:05 +0000

That looks very yummy
My family loves flat bread
When I was a child some members of our church made some amazing flat bread. They served with a non alcoholic spicy ginger drink. It was so good.

I sometimes make my own tortillas for my husband he loves tortillas.

By: pablopabla

pablopabla — Wed, 14 Feb 2007 19:03:29 +0000

I am amazed how much trouble you guys go through to make all these.. :)

By: SaabKen

SaabKen — Wed, 14 Feb 2007 12:34:01 +0000

Mmmm, fresh hot rotis ! Love the step-by-step pics.

If I may comment on your cooking Suanne, it’s been well studied that non-stick teflon pans shouldn’t be heated to “smoking hot” level, especially without any oil or other contents to bring the temperature back down. A hot dry teflon pan will accelerate the deterioration of the teflon coating, hastening the “peeling” effect. And once the coating starts to peel, risk of ingestion increases, which should be avoided at all costs (even though the seriousness of longterm health effects of non-stick coating in humans is still being debated).

If possible, use a stainless steel pan.