INDIAN breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well. The breads as we know them here are from central and ...

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Combine the flour and salt in a bowl. Add the oil and about 125ml water. Mix together, then work in a little more water, just a few drops at a time, until you have a firm, pliable dough with a texture ...

Mix all the ingredients well and then add water a little at a time. If the mixture is hard, add a little bit of water; if it's soft, add some flour. Knead till you get a soft dough. Roll the dough ...

At heart, great rotis come down to two things: proper hydration in the dough and quick, confident cooking on a hot surface. When the dough is soft and rested, and the tawa is ready, puffing happens ...