I've been making chappatis for years but this is the first time I've added milk to the dough. Earlier, I used to use clarified butter to knead the dough and for frying, so the oil and butter were changes too. Instead of rolling it out in a circle, I rolled it out in a square shape for a different look. If you're going with the circular shape, just remember to keep the pressure light as you roll out the dough and, with practice, you'll find the dough goes in a circle on its own. While frying, after flipping it once, I applied a little pressure at various points on the roti (concentrate on the edges) with a spoon or thin spatula to help it puff up a little. For those of you who are hesitating to try this recipe based on the long set of instructions... it's lengthy only because Rani has taken the time and effort to give very detailed instructions for those who have never tried making this flat bread before, and I must say the procedure is explained in PERFECT detail. Follow them to a T and it'll be really difficult to mess up. Once you get the hang of it, making rotis will be as easy as 1-2-3. These go very well with any Indian curry (I've served it with Indian Kadai Chicken). Or just eat them plain! My 10 year old cousin loves it that way. TY for posting Rani.
Great! Time-consuming, but worth it. The recipe doesn't say when to add the milk, so I added it after the water. I also needed considerably more flour than the recipe called for to make it workable. Still, they're great, and we'll definitely make them again. We served them with Chicken Tikka Masala (#25587)and Aloo Matar Ka Pulao (#172775). **Update** I made these again, this time leaving out the milk altogether. I think they were better without it! I also didn't need any extra flour without the milk. I've changed my rating from 4 to 5 stars after this experiment.
I made this to go with dinner tonight (Red Lentil-Cauliflower Curry from Veganomicon) and it was yummy. I made a few minor changes. I used half WW flour, half AP. I also used soy milk and margarine instead of butter. I found the directions to be a little confusing honestly, but since I had made Roti before (another V'con recipe), I think I did it right. I will definitely be making these again, thanks for sharing!
I've tried many different roti/chappati recipes and I think I'm sold on this one. It's really easy to work with, nice and soft unlike other variations I've tried. I used light spelt flour and soy milk and things worked out really well. I didn't have time to let it sit, but will certainly do that next time. Thanks very much for a great recipe!
This was my first attempt at any kind of Indian bread & I was very pleased with the results. I used a cast-iron pan & followed your excellent instructions to a t. thank you so much for the time you took posting this! Recommended! (^o^)
was yummy - thanks
These were good and fairly easy to make - will be making them again!
i've used this recipe twice now & have sent it to south africa & switzerland, absolutely stunning & easy compared to others i've heard of. thanks thanks thanks!
This was terrific. I made these to take to a dinner party last night where Indian food was on the menu. Everyone loved them. I used only a couple of tablespoons of the milk and added it with the water. I used both a non-stick skillet and a cast iron skillet to speed up prep time and found that I actually got better results with the non-stick. These are definitely labor intensive, but worth it for authentic taste