Quote:
Originally Posted by bhenjee
^ what are bal waley parathey??
also, I think your rotis look pretty decent.
My issues with making a nice roti are : 1- The dough keeps on sticking to my rolling pin/ chopping board. If I add more flour to it, then the rotis become too dry...
2- My rotis are ok to be consumed within the say next 20 mins. Any more time and they become as hard as rocks... WHYYYYYYYYYYY
why can't they stay soft and chewy... What am I doing wrong? Also, I make them in this huge nonstick skillet I have.. don't really have a roti tava.. does that matter??
Roti experts, PLEASE HELP
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hey thankss
u dont wana see the other side of ma roti
these are the best one i picked out of the stack i made
well i think u dont need to put lots of dry flour while making rotii....
while making pairaah u should use lil bit so it doesnt stick to ur hand.... and while u r using rolling pin.... keep on moving ur roti too so it doesnt stick to the bottom..... if u dont move for too long .... it most likely gona stick to ur cutting board.... sprinkle lil bit of flour while turning ur roti on ur cutting board....
what i do is use lil bit of oil to so it doesnt stick to the pan ....
if ur roti doesnt stay soft .... u should use oil while making pairah...
the more u gona make it the more perfection u gona get..... so jst make roti everyday and one day u'lll b so proud of urself like me
and will post ur rotiyan on GS ... jst like me