Secret ingredient to the art of making Roti
After countless attempts and a fair share of kitchen experiments, I can proudly say I’ve perfected the art of making roti. It’s all in the flour, oil, and that pinch of salt—plus warm water, of course. But here’s the secret to the fluffiness that will take your roti to the next level: a teaspoon of baking powder for every three cups of flour. This simple addition makes all the difference, creating a soft, moist wrap of goodness that’s absolutely irresistible.
It’s not that I’m bragging—okay, maybe just a little—but paired with a rich, savory minced curry, you’ve got a winning combination that will have everyone coming back for more. Trust me, this secret will elevate your roti game!

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