Tips For Naans & Rotis:
- A good thing about most rotis is that you can half roast and pile them and do the final
roast just before serving.
- Many variations can be done from the basic roti recipes by using your own imagination.
Eg. layered roti can be made with a filling or dry masalas mixed, or kasoori methi or
paneer or thick spicy chutney. This must be spread before folding the roti and after
applying the ghee. All triangles may be prepared first but sprinkle dry flour over each
before piling. Roll and shallow-fry as required.
- Puri may be rolled and placed between well-rinsed wet muslin cloth at least an hour
ahead. Fry them freshly before serving.
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