Comments on: Making Roti

By: Elarna

Elarna — Wed, 14 Jul 2010 12:46:37 +0000

could someone please gove me a recipe for light and fluffy rotis
not that heavy flat things
please

By: Chennette

Chennette — Thu, 12 Mar 2009 00:18:28 +0000

Hi Liz

I sent you email! I think your problem might be the hot water – try using cold water. It works for scones, biscuits and pastry to get light and fluffy results, and I believe it will work for roti – it certainly works for paratha. Let me know if that works.

By: Lise Young

Lise Young — Tue, 03 Mar 2009 20:03:30 +0000

I did not realize to check your website for the reply. Thanks a lot. My problem is the dough for dhalpuri. I was always using 1 tsp of baking powder for 1 cup of flour – see my recipe as follows:
I cup of flour
1 teaspoon of baking powder
1 tablespon of melted butter
1/2 cup of hot water
I use the food processor for big quantities – manually for 1 cup – I don’t knead the flour just make it soft. The dhalpuri is somewhat soft but not light or fluffy like YOURS. Even if I don’t put the oil, it’s quite dry and not light/fluffy. Need your help please.
Thanks a lot
Liz

By: trinimom

trinimom — Wed, 11 Feb 2009 00:09:49 +0000

Hi Liz
Perhaps you are not putting enough baking powder to knead the flour for the dhalpuri. This could be one reason for the denseness. 1 cup flour to 1 teaspoon baking powder is a good measure.

By: Liz

Liz — Tue, 10 Feb 2009 15:59:21 +0000

Love your website. I do dhallpuri sometimes and my only problem is it’s NOT LIGHT/QUITE DENSE. Any help would be appreciated.
Thanks a lot.

Liz

By: Lifespan of a Chennette Musings on Roti «

Lifespan of a Chennette Musings on Roti « — Sun, 08 Apr 2007 19:26:52 +0000

[...] A few months ago, on my Making Roti post (where I promised a longer and as yet unrealised musing about roti) Cynthia had asked about the differences if any, in making the dough for the different types of roti. [...]

By: Cynthia

Cynthia — Mon, 19 Feb 2007 01:48:41 +0000

Hi Trinimom,
Still looking forward to hearing about the differences in terms of ingredients when making dhalpuri and paratha.

By: Cynthia

Cynthia — Tue, 30 Jan 2007 18:22:46 +0000

@trinimom, yes, please remind us

By: chennette

chennette — Tue, 30 Jan 2007 02:00:53 +0000

maybe now would be a good time to remind us of the differences – I only make paratha so I really don’t remember what you do differently for dhalpuri

By: trinimom

trinimom — Tue, 30 Jan 2007 01:34:29 +0000

Hi Cynthia
When I make dhalpuri and paratha roti my ingredients vary a bit as the latter is more a flaky type pastry.