I am an indian.. :) n i must say i quite enjoy seeing everyone relish our cuisine. It is definately the most varied cuisine. About the term "roti bread" its just "roti" not a type of bread in fullest sense, but its parallel in Indian cuisine. "Roti" is a different preparation in itself,having countless variations.

Don't waste your time with this recipe! I rarely give bad reviews, but I have to warn others as it took too much time to produce such a disappointing result. I wanted to replicate a roti bread that I have had at a wonderful Asian-fusion restaurant in the SF Bay Area called Strait's Cafe. Their roti is amazing--it is so delicious and flaky and is like a pop-over. I had high hopes for this recipe and followed it to the letter, and the dough was incredibly sticky and hard to work with (even though I floured the rolling pin and mat) and the roti that resulted was a bad-tasting, tough, flat pancake.

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

Not like Roti I've tasted but still very good and went well with a currie dinner I served. I found it difficult to control the heat and also I really needed a hugh grill for this.

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.

I found it really hard to roll out thinly too and when I did they were really crispy. So I left the others a little thicker and they came out ok, nice and soft.

When I made this bread I added a tablespoon of butter to the dough, used cracked wheat flour instead of durum wheat flour and sprinkled regular white flour on the rolling pin and counter. I also used a little vegetable oil when I was cooking the rolled-out dough. It came out flakey and delicious!

good recipe. i omit the oil and after making the dough i let it rest for about an hour. then i knead it again and prepare the chapatis. i can eat 5 in one sitting! tastes delicious with jam--traditional snack that my grandmother fed us.

Really easy & yummy. definitely will make again. The next day heated a little in damp paper towel & slathered with butter & vanilla sugar,mmmmmmmmmm!

Love this yummy treat! I sprinkled it with a little garlic salt and basil before cooking, it tasted great! I love dipping it in hummus, yum!

One of my indian friends introduced me to this but called it paratas (and I'm probably butchering the spelling). I suppose the name changes depending on location. I'm new to cooking and couldn't get the water to flour ratio right... ended up with twice as much flour as I started with. Your recipe allowed for some porportional concept, so thanks! I made two more batches, one with about 1/4 cup brown sugar, light sprinkling of white sugar, and several pinches of cinnamon - turned out pretty tasty I think. I will have that with peanut butter for a snack. The other batch I put about 3 pinches of hand-crushed dried oregano (big pieces are too much for me!), a small pinch of coriander seed, about 2 pinches of ground coriander, and about 2 pinches of ground anise... oh, and some sprinkling of garlic salt... but not too much since I had already added salt. I think this will go well with dipping in some sort of tomato-y sauce and/or some dish similar. Plain old recipe surely is the best for most dishes though. Thanks!

REALLY good!! I used different kinds of flour (a mix of spelt, rice and flax flour) instead and it still turned out yummy! Good with almond butter, tuna and salad, and dipped in oils. Will be trying it with many more options!

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.

kick'n recipe! - made 1/2 and needed to add a little extra h20 - brush with ghee before slapping on a hot griddle!

I found I needed to change the amount of water as needed, but this is an excellent guide for rotis. Thanks!

Very good. A note to NIVES123 - Roti is eaten with the meal (used to scoop up your dal, curry, etc.), it's not supposed to be sweet.

Ummm.. I don't know what I did wrong but it tasted just like flour tortillas. It's pretty dry and flavorless unless you add tons of sugar to it.