I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to ma
I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone t
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? Ther
I'm not a vegan or something, but my stomach can't take many chicken eggs in food. I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat br
I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbr
We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. If you're unfamiliar, this is the little p
I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naa
I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonex
I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." They said, "Well techn
I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati. I make two mi
So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really t
I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds togethe
Most of indian housewives make chapatis like a boss! My wife misses her mom's chapatis, so I want to surprise her with "the ultimate chapati",
Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the is
I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The pro
Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them
Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread. It always ends up like pi
Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them
This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE A
I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and