In India, as already mentioned, this roti is known as Roti Paratha (or Roti Prata) –the OG version! The dough is stretched until paper thin, and then rolled (or folded), and coiled to create layers. Roti Paratha can be used to make kathi rolls, which are ridiculously delicious, and ...
I cannot live without roti prata *sigh* My boys LOVE it and make easy work of 4 or 5 each! I’m hardly better myself as I need at least 3 to be satisfied 😀 You did a beautiful job of making these yourself. Thanks for sharing the recipe 🙂 Reply denise @ bread expectations ...
The Roti Prata belongs to a group of breads which are indigenous to India. Brought to Singapore by Indian immigrants, the Roti Prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in...