Posts by chefelle

This flour is hard to explain...it's not really soft....it's like a finer grained white cornmeal. Killer on the hands...it will dry the ratsnot out of them. By the end of the four days mine were cracking and bleeding. Be careful...

At least you know to stock up on doughnuts.....ha! ha!

The chef I studied with--an amazing master pastry chef--used to eat Goldfish crackers with a couple of cigarettes for supper. On special occasions he'd eat canned sardines in hot chili sauce or frozen pizza. Crazy!

Too bad you didn't live close by...you could come to my shop and I'd give you a lesson.

I just used a flat cast iron skillet for mine. Worked like a charm. I used a regular old fashioned rolling pin. Rotis are pretty easy to make...and fairly forgiving...you really don't need a bunch of fancy tools, etc. Just use...

Honestly? I eat fast food when I am at home. The last thing I want to do is cook...and have to clean ANOTHER kitchen.

I found the name...I found the name!!!! YAY--I am so happy! It is called Atta flour. You want a low gluten flour for rotis so stay away from bread flour at all costs. Use all purpose if you can't find atta...but do NOT use pastry...

I don't have a brand name....all I know is it is called white whole wheat flour. Best thing you can do is call a specialty market...they'll know what you are looking for.

Here is my formula and method for rotis: Rotis 2 1/2 cups of white whole wheat flour Pinch of salt 1 cup of lukewarm water Combine all ingredients and knead until they form a soft wet dough. Cover and allow to rest for up to two...

I have made rotis before....wayyyy too many....in fact my left eye is starting to twitch just thinking about it. Rotis actually require a special flour...it's almost like a white cornmeal in texture....very strange. I can't remember...