Eat East Indian: @heomak wrap then in aluminium foil and when you reheat them (in microwave
i am assuming), then just brush the roti with some water (as if you are
applying butter or oil on it), it will be moist. If you are gonna heat it
on tawa, then keep it a bit undercooked
CaptainJackSparrrow1: How come my rotis don't puff up? I don't know what I'm doing wrong :(
123entertainer: nice video but title a bit misleading....i was expecting a tip or two for
softer rotis...anyways keep up
kanishq ruhil: Lady roti is supposed to be round and not squares and polygons like u are
mikeytuts: hi! I once worked in the Middle East and I simply enjoyed Indian. Now that
am back home I terribly miss it. Most specially - Chana. Would you have a
recipe on how to make it? and by the way, what is the difference between
Parantha and Roti/Chapati? thanks
Eat East Indian: I'll have to try that Egyptian bread soon :)
pashtonkhan: My rotis get dry and hardens very fast, how come?
Sunil Khurma: hi
izuddin5: i think u have to turn it a couple of times thats what i did n it worked
lol, but i am no expert.
mary yehlik: it's not puffing up?
kanishq ruhil: Its considered an art
naseerahvj: Just started making rotis daily again. You are right bread making is an
art, it took me a couple days to get back to the quick good quality rotis
I'm used to. Now I'm used to the rythem though I I mak yummi rotis for
every meal :D
Eat East Indian: @annarell786 I made them as per my skillet/pan size but you can definitely
make them big if you want. Usually roti is smaller than parantha. Also,
rotis can be of different sizes just like tortillas :)
CaptainJackSparrrow1: I think thick dough may be the problem. I'll try making it a little thinner
next time. Thanks for the tip! :)
mikeytuts: Hi, I worked in the Middle East Once and i simply loved Indian food. Now
that I am back home, Im terribly missing it, most specially Chana. Would
you have a recipe on how to make it? and what is the difference between
parantha and Roti/chapati? thanks
Eat East Indian: @romirolv If you add too much flour (dry atta that we put so that roti
doesnt stick on the shelf) that can cause rotis to dry. Also, try adding a
tbsp of oil in your dough when making it. There's always good old parathas
to enjoy too :) Hope that helps!
Geneva york: My roti turned out awesome. Thank you for this video... I always watch your
cooking by the way! hehehe... Love it. I think you should post a video on
how to make Shahii paneer though, or just paneer in general. Thanks!
Eat East Indian: @liams231 Its whole wheat atta white. Thank you. It was one of my first
vids so didnt turn out that great but thnks for watching.. Do check out
some other recipes too. Woudl appreciate your feedback :)
skidd31: thanks for all these videos im now not scared to try anymore! !!! these
rotis are so easy!
Eat East Indian: Yeah, you are right :)
Eat East Indian: @Ibbygirl19 Yeah..I do have video on dough too. Just shared it with you.
Soft dough is definitely oneof the keys to good chapati.
Eat East Indian: @fall4fellatio I personally think as long as they taste great, are soft and
enjoyed by your friends and family..it should be considered good. They are
more or less round anyways..hehehe...Thanks for watching and taking time to
Eat East Indian: @mikeytuts :) Indian food is definitely unique and tasty. Oh yeah, I do
have a recipe for chana..check out my punjabi chole vid (will pm you the
link too). I also have a salad recipe of chickpea salad. Roti is unleavened
bread simply made on the gridle (much more healthier than parantha b/c its
not fried) although its optional to add ghee/butter on top of it once its
ready. Parantha is shallow fried in oil (basically cooked in a bit of oil)
but so much more yummy..:) I do have some parantha vids
CaptainJackSparrrow1: ha problem solved! turned out great with thinner dough :) thanks again,
your videos are very helpful! :D
gemphu1234: @liams231 This is
Dilip Mann: thanq for uploading, these videos, after watching these it seems soo easy
Eat East Indian: :( Oh no. Their could be few reasons. Make sure you knead the dough well,
tawa/griddle/pan should be hot when you add the roti on to it and let one
side cook for 2-3 mins before flipping it over and the dough that you put
on the tawa should be think not thick. Thinner ones puff up nicely.
Eat East Indian: @pashtonkhan If the dough is soft, roti's turn out nice. Do check out my
video on how to make dough to see how to make chapati. You can butter/oil
them a bit to keep them soft and when making them don't put too much dry
atta (flour)..more flour u put, the drier the chapati gets! Hope that
helps. Thansk for watching and do subscribe for more interesting recipes!
naseerahvj: You know roti's are like all other desi cooking, each family has their own
slightly different method, it's kind of fun to see. Who makes dough fresh,
who adds oil, or uses milk, who uses the flame or just the tava, how tick
or thin they are, ect. :)
Eat East Indian: Awesome. Thanks for taking the time to give us the feedback.
gilesmic: Howdo you do that without burning your fingers?
Eat East Indian: @ThriftyWitch You are very welcome. Hope you like it!
Sunil Khurma: hi thanks for the clue will try in the morning .true i been smearin dry
atta a lot to dough mainly due to fear that it will not stick to shelf
.thanks for the nukta ...will try and tell the result..
Sunil Khurma: hi i make roti but always they r hard what could be the reason ??i ahve
tried low heat high heat cant rectify the problem
Raza Butt: Zindagiyaaan Bhain Ji; i'm going to try this and try to make myself rotis
as a man.... my wife uses a gas range and when she was in Pakistan in
Punjab if there was no fuel she would use fire and wood; this she places
roti on the Frame and then it begins to bubble. Like a big balloon it's
Eat East Indian: @gilesmic :) Practice i guess..it's not as hard as it looks especially if u
grow up eating that stuff! Thanks for watching and all your nice comments!
Eat East Indian: @Ibbygirl19 Hey no problem :) Anytime!
Eat East Indian: It's quite a task to make Rotis everyday. I usually make them in bulk and
put them in fridge and heat them when we need to eat them.
Jennifer Heredia: Yummy. do you have a recipe for how to make the dough?? Thank you. :)
Brian Malik: @eateastIndian i agree with you, that is to silly
Anum Hussain: why r they small?!?
Eat East Indian: @mj9949 Yeah..Roti should puff up..I guess I missed filming that part..this
was one of my original trial vids..need to redo it sometime soon...taking
into consideration things I missed pointing out in this vid..
PersonWConscience: I really want a roti maker form India but I know no one in India.
heomak: @eateastIndian i followed your recipe but how do i prevent my roti from
getting hard??? for e.g. i've cooked 6 pieces of roti-and i'm planning to
save some for lunch tomorrow but i'm afraid, they're already starting to
naseerahvj: I just make the dough once a day and then I can just roll out a roti
whenever I need. This way they're always fresh. as long as I'm preparing a
meal it's not too much extra. I also keep them in a hot pot so they stay
warm and moist till it's time to eat. I've never had much success with
reheating roti. Egyptian bread on the other hand I freeze and heat up as
liams231: is that white atta or brown? great tutorial btw
ThriftyWitch: Thank you for sharing this recipe
Eat East Indian: Ok great. Let me know how it turns out!
How to make Roti at Home (Indian flat bread)4.2
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