Tips for Naans and Rotis

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  • 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 got from the basic roti receipes by using your own imagination
  • Eg. layered roti can be made with a filling or dry masalas mixeds, 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 place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.

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