*_ive never seen roti be treated with so much respect and care.10g portions on a weighing scale? That’s prolly the most elite treatment roti has ever got_* 😆😆😆
Every roti gets an elite treatment when it’s made by someone’s mom. 😊 moms have the weighing scale built into their hands. Plus they also sprinkle in a dash of love. He too did an excellent job.
People think Indians eat naan often we really don't, naan is reserved when we go out and for special occasions like weddings. Roti/Chappati is what we eat every day, it's much lighter and healthier.
I got my Indian friend a summer job. When I would pick him up for work each morning, his mom would give me a foil pouch of fresh roti with lemon pickle for lunch. Such a great mom.
damn you guys know this is a good recipe if 90% of the comment section is people from India praising him. like damn I saw someone offer to adopt him wtf
Lol im from India and Ye they pretty wierd lol , if he made another Indian recipe 100% of the comment section will be Indians going nuts Edit : made a typo ( i hate this auto correct SOMEONE HEP!!!)
INDIAN REVIEWING THIS VIDEO: Gosh I feel like a summoned spirit 1. Boiling water is a big yes! 2. Also from what I understand from the footage, you have a coarser, more fibrous grain in your flour which is excellent. I'd use it if I had it in the small town nowhere of India I'm in. We love roti for it's high fiber content. Lucky you, Ethan. 3. Also, the rolling technique. Interesting. The roti is supposed to, ever so slightly, spin on the heavily flour dusted surface beneath, simultaneously as you're rolling it flat, but that certainly requires the added skills of the wrist only blessed Indian mums have. For plebs like us, your method is just as nice. For anyone reading this, be sure not to roll the dough too hard. We do not want it sticking on the surface. Review ends. I was feeling left out with all the Thanksgiving dinners flooding YT. So glad that the humble roti makes me feel represented. Love to Ethan and family :)
poggers. I'm an american who's half from cochin, but am only really connected to the jewish part of my ethnicity. I want to see India after the pandemic :)
During my 12 years school life ruti (roti) and torkari (veggie fry, egg fry, curry etc) were our daily lunch during the tiffin break. We used to share our tiffins and so I have came in contact with a vast variety of roti. They are soft roti, hard brittle roti, salty-tasty roti, unsalted bland roti, leather roti (chewy), thick roti, one day old roti, rumali roti ( thin like a handkerchief and large, it is a delicacy), white roti ( refined flour), red roti (coarse flour), shredded roti(torn by moms to ease the hardship of eating, or their kids won't eat the lunch and would go to play). We even used to tease friends by calling them names by the characteristics of their particular roti. Those were great times.😍
Everywhere who tf in india dosent normally eat roti?... or is not aware of its presence? Alight yea sorry if i offended anyone and yes there are many states where eating roti is rather rare but what I meant was that everyone is aware of the presence and that most people do eat roti everyday... I have shifted across india... many times ie to gujrat, delhi, bengal, madhya pradesh, Bangalore and I normally eat both roti and rice india is a big country and everyone has a different way of living so now please stawwwppp the messages are too much lol.... also happy pride month
@@rakeshb7378 i mean yes.. india is a pretty diverse country and in some places people eat just rice in some places rice and roti and in some places only rotis and parathas but in general everyone is pretty familiar with the basic dishes u know?..
You are the first non indian person I have seen almost nail the Indian dishes . And your passion about food is infectious , I am also a home cook and I learn a lot from you . Keep it up! Love from india 💓
@@delvingeorge2807 um lets agree to disagree, the gas (LPG) is mostly made up of butane and propane, none of which are harmful when burnt. On burning, they release water and carbon dioxide, none of which are harmful in humans even in huge amounts. Please stop spreading false information.
@@prakharmishra5583 naphthalene, one of a group of chemicals called “polycyclic aromatic hydrocarbons (PAH) ”that could potentially cause cancer. Napthalene itself is only a “possible” cause of cancer in humans, a conclusion based on “inadequate evidence” several large aldehydes, including some that can damage DNA very small “ultrafine” particles that could damage the lungs if inhaled
Fun challenge: Try applying uneven pressure on the rolling pin to rotate the roti WHILE you are rolling them. You don’t need to manually rotate the roti.
this is actually a very common technique, putting a little more pressure to the upper left side and less pressure on left side with a little push to the down would help rotating roti clockwise on its own.
Whenever I request my mum to make only one roti for dinner, so she Increase the thickness of roti which makes it equivalent to two😂😂. That's how mothers show love❤️
Dang, this is basically perfect. The only tip I can share that my mom taught me is to use more flour when rolling it out. Also, if you leave the dough in the fridge for a week, you can make a slightly sour roti, which is super good with the ghee+sugar thing, or with some jam.
As an indian, I'm surprised to see someone making these, it requires a lot of practice as well a bit of technique too. Also, our mothers are the real heroes to make one roti in 2 mins.
As a non Indian who only buy bread on stores I´m really puzzled by the amount of technique to make these basic flat breads.. I´m even afraid of try to do this.
@@tsz5868 just kneed dough with normal water and make it without even resting the dough that's how my mom makes and it come out perfectly every time Whole wheat flour is important though Sry if any grammer mistakes 😅
Tip: If you're microwaving old/frozen roti, microwave it with a glass of water next to it. It'll stay soft and supple. Tip 2: if you roast old rotis between 2 hot plates, you'll make khakra, which are DELICIOUS!
Hey, Ethan! I'm from Surinam; almost 30% of the population consists of Indians whose ancestors immigrated to Surinam in the 19th century. I've made and eaten countless rotis before in my life and I can tell you that these are spot on! I may not be Indian myself, but as someone who has many Indian friends and has experienced their culture myself, you get my stamp of approval! Keep making these videos, they're hella fire! :D
As an Indian who just ate roti ......... the amount of information and explanation that's presented in the video, made my eyes water 😢. Y'all I approve this 👏🏻.
never thought i would see the dough for each roti being measured like that- Great video :D I really love roti u can literally wrap so many things in it which makes it healthy and actually makes it taste better when its nice and soft
Tip on how to store ruti: cook it half way through it, so it doesn't stick together. when you make it then store it in a ziplock bag. When you want to eat it, you gotta cook it like you cook normal ruti. Voilà! Soo much better than microwaving the already cooked rutis.
Same my mom don't measure anything uses normal water and don't even rest the dough she just kneed it and start making right away and then also it puff every time 😂
Use a good quality 'ata' and sift it with a fine sift. Donot use very soft kneaded ata, let it be a bit harder as it forms a more round and even rotis without applying much 'khushka' Try to keep the thickness of the roti even, and donot flip it in hands much. Do all the work with rolling pin. Cook the first side of roti till the colour changes, flip it over and now let it cook till bubbles start forming. Flip and then press it with a cloth or let it 'sek' on flame. It will puff up perfectly everytime if you've learnt the basic concept.
every desi mother-in-law's dream... also one can here the "what God denied me in my daughters making round round rotis, he has gifted me in my son in law" or "LOOK!" points all 5 fingers and palm "even he can make them and you can't!" statements come through.
Mmm, memories of dinners with my Sikh friends and they have a plate stacked without about 50 of these on them. No knives or forks, just a Roti to scoop up the food with.
You may also want to try a different version of roti, its called namak ajwain roti, it's essentially the same thing but you mix in red chili powder, salt, and Ajwain (carom seeds). The result is a roti which tastes slightly spicy and salty, its delicious, I would highly recommend spreading some salted butter on top, its just glorious.
Ok so a bit about why 'phulka' is refered to as the puffed version. The verb 'phul' means to blow in air, like "blow a balloon" would be something like "balloon 'phul-ao' " (ao due to grammar rules and all) in Hindi. Hence, the name. But, in everyday speak, it really doesn't matter and peeps use the differnt names indistinguishably.
@@RKNancy Rumali rotis are made from refined flour. Which means they have very little taste in themselves. You can have a whole-wheat roti plain , not a rumali roti. So Everything comes down to how good the accompanying dish is.
Phulka is mostly referred to as this type of roti, because you might end up with tandoori roti, naan, missi or rumali at restaurant so they also mention fulka to give a distinction
Really love the production quality of your videos, Ethan. The way you integrate voiceover, other media like books and recipes, and the detailed and well -framed shots of the cooking technique itself shows how much you put into every video. I know you care about them when you put that much work in it. Looking forward to the next one!
Phulke is when you do the half cooking process in pan/tawa and half process directly on the stove. Chapati/roti is when you do the whole cooking process in the pan. Great video btw 😃
That's because Englishmen didn't know what else to call a roti. The only comparative they had was a bread. So, they translated roti to a bread and vice versa. It's not a surprise the word roti being used in Indonesia or Malaysia considering historical Indian influence. Once upon a time, they were part of India. The name of Indonesian language is Bahasa which comes from the Sanskrit word "Bhasha"(भाषा), which simply means "That which is spoken". The name "Malay" comes from the word "Mala" which means a hill or a mountain in Sanskrit, or more specifically, Malay is the name of a mountain famous for Sandalwood forests in South India. We even have a language called Malayalam.
I'm so glad you made roti! Indian breads other than naan (like roti and paratha) are not talked about often enough. I have one recommendation for you, however. I think the reason the dough was sticky was not because of the cold water. It was because you added too much water! My mother makes roti with cold water and by the time she is done kneading the dough, none of the dough sticks to her hands at all. But other than that, this is really impressive! i really appreciate the amount of research you did :)
Wetter dough makes more softer Roti. It is hard to make them round if the water content is high but the softness roti enhances significantly. Try it you will know.
Actually as an Indian we never check water temperature,never check stove temperature,and never major length. But it's okey...measuring is western style...so somehow it's pretty good 👍
My family is Norwegian instead of adding ghee and sugar to the roti we will add sugar and butter to lesfe (a thin tortilla made with potato’s). We make probably 50-100 of them for the family during Christmas every year. It was cool to see an Indian version of our family tradition.
You have just cracked cooking! I can't believe how authentically you can cook Indian dishes, mostly better than most of the people I meet around here... and then you are that fluent with Italian, mexican n what not! great going mate... this is what discipline does to a person I guess! May the force be with you!
I'm an Indian.. I'm really impressed with your efforts... Next time try to knead the dough with less water, and use Luke warm water.. The dough would turn out more manageable.. It has to be less sticky... After it has rested for sometime , apply some oil on your hands and give it a final knead .. Punches works the best..
once he made ghee shakkar (ghee = clarified butter, shakkar = sugar) i was hit with such a wave of nostalgia. it's such a sublime and comforting childhood snack. i dont eat it as much anymore, but god that made me miss it a lot lmao
@@earlystrings1 There may be several problems. We use a specific kind of rolling pin. Even I couldn't do the spin with the one in the video. The pins we use have handles. The one in the video is more suitable for rolling out pastries. Once you have proper equipment, you have to apply more downward pressure to your dominant side while rolling. Make sure that the dough is dunked in dry flour when you start rolling and dunk again when it starts to feel moist. This ensures that the dough doesn't stick to the surface (I use a marble board. you can use any non-porous surface). This is as much as I can describe the technique, its really much more based on feel.
I am Indian in origin. Both my mom and mother-in-law are expert roti makers.. but not expert teachers. Their instructions: "Just add some water to some aata" were not enough for me. Your detailed and precise instructions are very helpful and getting me excited about roti making. Roti making is not easy.. but when you get it right.. it is so worth it.
Appreciate his efforts in this video...I was plain curious about how he'd do this, everyday Indian fare.. outcome is good... we of course do this virtually without measuring anything!!! Just eye-balling , and feel... you could use tongs to handle the roti to flip it, if u are worried about the open flame. Great video for beginners..
I had no idea that "bong" was an abbreviation for *millennial* Bengalis. I knew my Bong friends would just be called so cuz they're Bengali. Good to know, thanks!
I legit have a smile on my face. Rotis are such simple items and SO common in India. I also love the fact that there was no bragging about how Naan is the staple Indian flatbread, IT'S NOT! Even for Indians, Naan is generally something we choose to order in restaurants, not make at homes. Love the detail and attention. Really shows how serious and dedicated you are towards actually wanting to understand the science and art behind something so simple.
Bruh. We literally used to do the "shifting out the bran" before the neatly packaged flour pouches became commonplace. And dont worry about how 'fine' branded atta like aashirwad is, roti has 'traditionally' been made with course flour only, about as fine as an metal seive would allow. Its only the industrial processing that has allowed modern atta to get as fine as it is.
haha when I was in america and was too lazy to knead the dough, I would go buy tortillas from the store and substitute it for roti. a lot of mexican food is also so similar to indian food when it comes to ingredients!!
Very well made. The rotis look perfect. I mix a little yogurt to the whole wheat flour (finely milled. We buy wheat, Sun dry and get it milled to our preference. This is then sifted, if one wishes, and stored. I don’t sift the fine flour ). While mixing the dough a couple of tsps of plain yogurt (curds here) and warm water gets the right consistency. Resting the dough for about 15 minutes thereafter develops enough gluten to make soft fluffy chapathis or rotis. We make layered chapathis using the same dough. In south India all purpose flour is rarely used to make chapathis.
I had indian neighbours, their kid was my best friend growing up, I remember going over for dinner and they'd make everything m a grill outside Watching them make roti and seeing it puff up perfectly every time was alwats fun to watch, and the meal was always delicious
Also, for future videos it would be awesome if you made some Bihari food! Most of the Indian food eaten in the west is Mughlai, Punjabi, or South Indian and I think it would be a great opportunity to showcase the other cuisines in India! :) I recommend khichdi (which isnt only made in Bihar, but its a relatively simple and wholesome dish), kadhi bari, dal pittha, and dal pitthi :)
@@thpacemanthpiff i did say that its not only in Bihar :) youre right that is another Bihari dish! But i specified dal pitthi and pittha because theyre much less commonly known and very unique dishes
Isn't the meme in the western world that you only realize you were poor when you remember your parents gave you bread with butter and sugar 😔 wouldn't this be the Indian equivalent?
Since the Ethan pantry person isn’t here I’ll do it this time: Mayonnaise was seen at 9:02. Pickled onions were seen at 9:07. This has been your pantry report.
Staple carb in our diets compared to having rice. Thank you for making such a comprehensive video and this helped improved my rotis by trying out mixing of two flours. So good.
Me in pakistan seeing/eating/making rotis and I've still never figured out how to get that perfect puff. I mean our rotis puff up but not fully like that. So I'm impressed
@@Prexix. roti and tortillas are very similar and the same depending on the ingredients used to make them. My mom used to buy tortillas and serve as rotis when he didn’t have time to cook
@@rayradiance666 yea that makes alot of sense, when you look at roti and a flour tortillas they look identical on paper, but it's just a slight ingredient change that makes it different
@Ghonchu Donkey it doesn't mean it's a rip off, it's just different variations, a rip off is a terrible version, but mexican cuisine is quite delicious
My mom starts making the dinner thali by making the dough, letting it rest while she makes the subji, rice, and dal, and then finishing bu cooking and adding the ghee to the cooked roti. Of the roti puffs you did a great job rolling.
I’ve watched a bunch of wonderful Indian channels that show how to make roti but there is so much assumed cultural knowledge that it really help to watch a western guy who’s struggled to figure it out. Thanks!
As an Indian, I can surely say that it is not as complicated as you made it. Just knead sifted whole wheat flour and room temperature water into a soft but non sticky dough, keep it for 10 mins. Then make equal sized balls of it (golf-ball size), roll them out on a floured surface light handedly using a rolling pin or wine bottle and put it on a tawa (iron skillet) on high flame. Flip it 2-3 times at 15 sec intervals and then put in directly on high flame on each side for 10 seconds or till it puffs up.
If you have leftover roti, you should try an offshoot recipe, bagri (bagari) roti, which is just recooked roti. We tear it off into small chunks and fry them with spices, onions, tomatoes, and chillies. That with some bhujia sev (you can find them at Indian specialty stores) hits different for breakfast
