For soft and fluffy rotis, always knead your dough well and let it rest for at least 20-30 minutes before rolling. This ...

Knead the dough as you would for normal rotis and leave to rest ... then pinch the edges to seal. Cook the rolled out roti over it, first on one side and then on the other and serve hot.

On the other hand, the flour should not have a high bran content either, as it does not allow the dough to bind well, which results in a roti that cracks easily. Simple as it may be, water is ...

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The classic Maharashtrian dessert is relished by people every Gudi Padwa due to its cultural significance and delicious ...

Lift the roti with the rolling pin onto a baking sheet lined with oiled baking paper. Repeat with the second ball of dough, using up all the filling to make another roti and ask an adult to put ...