Hi you can most certainly use vegetable oil! Sorry I need to amend the recipe to say that you can use canola or vegetable oil. Let me know how it goes!!

No you're perfectly fine. And yes I'll let you know :) Thank you for responding. I appreciate it! ​@@AllThingsFood

Hi Mariam! Yes you can, roll them out and place them between baking paper/wax paper that way they won’t stick to each other. Then when you’d like a roti just pull one out and cook it the same way as shown in the video. The process might take a little longer but it should turn out great! Thanks Mariam good luck!

@@AllThingsFood Thank you so much. Will give it a try!

You're welcome! ☺️

Yes you sure can! Just add the water a little bit at a time as the mixture might need more or less water. Good luck!!!

Hi! These will keep for a couple days in the fridge, they will however get hard as the fat and butter content gets hard when they are cold. So you could warm them up in a pan again or in the microwave. I must admit we never really gave any left overs when we make them 😅 good luck!

Thank you for watching Avyan! Yeah I’ve had a few people say that it’s too much oil or butter, you can definitely make with half the amount but it won’t be as soft, regardless they are still delicious!

Eventually I tried it came out very soft and delicious. I forgot to add salt otherwise it would be much better. It was good with chicken curry.

Hi!! I would start on a medium high heat and adjust it if the roti is cooking too fast and burning. Best of luck and let me know how you go!!

Oh man please tell me this has worked for you!!! 😅 I’m crossing my fingers and toes over here.

🤣

Amazing another South African with the support! Thank you much! I appreciate it a lot! Is there something you’d like to see me cook?

Hi Stacy! Yes you can use any oil you’d like, vegetable oil is a better substitute for canola, anything that has a neutral taste works best however you could always use olive oil and it will impart a light olive flavor to the roti which is perfectly fine if you like that. Let me know how it goes!!

You are so welcome 🙏😊

That’s okay, there are so many amazing roti recipes out there that just flour water and salt definitely check those out if you’re being healthy conscious 👍

Thank you so much for the comment Jadiex, it’s always great to hear when folks successful pull off a recipe. I appreciate it! Glad you enjoyed it 🙌

Hi Linda! Thank you for the comment! Yes I am South African! Are you aswell?

Ah thank you for watching the video and dropping a comment. I’m sad the roti didn’t turn out but I’m thankful that you gave it a shot. I’m here for the vibes haha thank you again uccaaan! 🙌

Hi! It’s around 240g of flour. Hope this helps! Thank you!

@@AllThingsFood thanks sir

No worries at all! Thank you for watching 🙌

Hi!! It’s super important to place your rotis in tea towel / cloth to stay warm. If you place them on the cold plate it will get hard quickly. I also suggest leaving your dough to rest once you’ve kneaded it as it allows the dough to become a little more relaxed when rolling it out, forming a better roti. Let me know if this helps! 🙏

Hahah I know nabeel, my shapes are not circular at all but the flavor and texture is fantastic. Would you rather a perfectly round, tasteless, hard roti or an Australian shaped, super soft, flavorful roti? Haha thank you for watching 🙏

Pounds, ounces, feet, kelvin, yards…. Haha sorry Pedro that was too easy. It’s just how I cook unfortunately…

Haha thank you for sticking around brigitte! Yeah my cooking style is more chill and relaxed 😅 appreciate you taking the time to watch the video and the comment!!

Hi Bishma, let me check as I’ve never heard of besan flour before.

Hi bishma, I’ve personally never tried making it with besan/gram flour but you could try it. I would suggest halving the recipe and when you add in the water add in a little at a time then mix. This will help you get a better consistency as the besan flour might not need a lot of water to form a dough. Good luck and let me know how you go!

Hahahha I’m glad you stuck around then. 🙏😊

Thanks for watching! 😀

Please do! Thank you for watching!!

😋

I definitely try 😅 hahah thank you!!

Thanks for letting me know, my family moved away from South Africa when I was 12 so I didn’t get a chance to try cape malay food but from what I’ve seen the dishes look amazing!

Hi Sharon that is correct this recipe needs no baking powder or yeast 🙌

Ofcourse! You can also eat it the next day, you might need to warm them up on a stove again but it’s perfectly fine to eat later on.

Almost every culture has an unleavened bread that is made from flour and a couple simple ingredients. So yes you’re correct 👍

Hi Farrah, it’s boiling water which is around 100 degrees Celsius. I don’t know the exact temperature unfortunately but please use boiling water.

Hi Jullie! Thank you so much for for your comment, the hard part about this is that most of the time there aren’t any leftovers to store 😅. If you do need to store them you can place them in an airtight container in the fridge for up to 3 days. To warm them up either drop them back on a pan to warm up on a medium heat or place it in the microwave for 10-15 seconds. Hope this helps!!

Okay for next time if you attempt this, I would suggest adding in a little more flour at a time and knead it more. This will help bring it together

@@AllThingsFood Thanks man, I will do that. 👍 I was upset because I'm Greek and we typically don't make mistakes cooking, lol.

Oh man you’re Greek!?! I was just in Athens to see some friends a couple weeks ago and absolutely fell in love with the food…Greek olive oil is seriously the best olive oil I’ve ever tasted and the quality of the food is just amazing. The Stifdo and Kotopoulo Lemonato was so good I can still taste it in my mind. Your culture has some incredible food buddy. Please let me know how you get on with the recipe and if there’s anything else I can do to help 🙌

Thank you Roshani!!! 🙌

Thank you so much Fatima! Yes it’s a super easy recipe, I hope you try it!

You probably adding too much water

Hi Sharlene! Okay if you make this again the future you can do one of two things. Add in a little less water or if the dough is sticky after adding in your water just add a little more flour at a time and knead it. Do this until you get a consistent dough 🙌 let me know if this helps!!

Ah that you do much Natare! I appreciate that so much. I’m so stoked that you were able to execute the roti that well. Also the the garlic powder is such a great idea!! I’m trying to work on a naan bread recipe for the channel so I’ll let you know how that goes!

Thank you so eodia!! I appreciate the comment 🙌

Hi Nehas! I’m using just standard all purpose white flour or maida flour. Let me know if this helps!

Ah I’m so sorry Nigelin, im a little late on these comments. Yes so always make sure your windows or extractor fan is on when cooking these. The combination of any oil/fat like butter hitting a hot pan will creator a bit of smoke. I would suggest lowering your heat a little and brush the roti with a little less butter. On the resting side I would rest thing anywhere between 5mins to an hour or even longer if needed as long as it’s covered as the air will dry out the dough. 30 mins seems to be the sweet spot for me right now based on the current weather and humidity we have here in Amsterdam. Good luck and let me know how you go!!

Hahhahahaha better that footmade roti for sure

Hi!! So a cup of flour is around 125g. Let me know if this helps 🙌

@@AllThingsFood thank you!

lol sorry bud, I’m all about the slow pace of cooking.

Let’s see if this works بارك الله فيك أيضا! شكرا لك!

Jeepers sheen how big are the paratha/rotis you are making!????!!

@@AllThingsFood It's normal in pakistani households dear ! and the size we make is the Normal and the usual one 😎

Thank you shireen 😊