I simply love how so many countries have similar dishes. It's a testament to how in much earlier days, when people travelled to trade, they shared and traded so much more than their wares. Definitely going to try this today. The recipe seems much less complicated than others I've seen. Thank you so much.
I know you’re never going to see this comment mixed in with all the other comments but my heritage is Norwegian & our bread is called Lefse (pronounced Leff-seh). It’s made from potatoes & if you made it you’d need the special flipping stick. Yes I said flipping stick haha. It’s 1 1/2 feet long & is tricky to maneuver but lefse tastes amazing. It’s made from potatoes & the consistency is between a flatbread or tortilla. While it’s still warm, we spread butter on one side until it melts, then sprinkle cinnamon sugar all over it, then roll it up & take a big bite. It’s heaven!
@@AfricancoolChic oh wow you missed out!! It’s so delicious, I’d highly recommend trying to make it, although it does help to get advice from someone who has made it before or watching at a minimum 3 instructional videos on TH-cam. But if you do make it, please please do it with cinnamon sugar on top of melted butter, the scrambled egg or meat or jam toppings are just weird lol 😉😉😉
There’s another type of Lefse made from flour and devoid of potatoes, which is what my Great Grandmother passed down to my Grandma who was born here in the USA; and from whom the generations since have learned. It’s called Hardangerlefse. After we make it, we can store it up to six months before needing to reconstitute it. I wish I could like potato lefse. I’ve tried. Sigh. 😔 But I do have my special flipping stick and Lefse rolling pin that my grandpa made by hand himself. I also have the little grid pattern rolling pin, but had to special order it. All the best!
@@toritori5835 that’s so cool! I didn’t know lefse could be made with flour! Growing up my family never made soft tacos or ate flour tortillas (it was always corn), so I didn’t know any different with the potato flavor haha. I do like the potato taste but it isn’t for everyone. And you can freeze it but it doesn’t keep as well as flour probably does. How do you re-use it once it’s out of the freezer? Let it thaw on the counter or in the fridge overnight?
I love how calmly you speak while demonstrating your bread recipe. Plus your choice of background music makes it evening more enjoyable. Your overall demeanor is inviting, gracious, informative & non confrontational. It's all about inclusiveness. Congrats! I will continue to view your program and recommend it to my friends & enemies.
after watching your video, i realise that you are a sophisticated lady with global food in mind. i am glad to watch your vide. during my studies in usa, i have friends in kenya who cook chapati during holidays for us to enjoy. thank you for your videos.
In Southern india, we call this type of bread as protta. It is available in every hotel morning and evening. It is invariably accompanied with chopped onions soaked in fresh curd, korma(made with three to four vegetables, spices, coconut gravy, cashew paste, some green chillies) so yummy and ofcourse another type of stew also. The cook just beats and stretches d entire quantity of mixed dough for about 45 minutes by which time the dough starts looking like a bunch of ribbons tied together. A lot of oil/butter is used during d mixing of d dough which facilities d final outcome. Then roll into balls and roll out and cook on both sides. It will come as flaky as it can get. Nowadays people are avoiding this dish bcoz of d use of refined flour. Nevertheless it has its fan following.... A whole wheat alternative is also made... India is d land of flat breads,: chapati, parata, puri, rotis, Naan phulka, the list goes on ...
TO EVERYONE WHO IS READING THIS. NEVER GIVE UP, EVEN WHEN ALL ODDS ARE AGAINST YOU. JUST KEEP IN MIND THAT GOD IS LISTENING AND YOUR PRAYERS WILL BE ANSWERED IMMEDIATELY. BLESSINGS TO YOU ALL.
This is defiantly an Indian pratah which my grandmother used to make more than 80 yrs.ago,my mum makes them, my wife makes them and so does my daughter and Thankyou, you explain how to make it very nicely.
In India, we also make similar bread called PARANTHA. It also has layers, and can also be stiffed with anything like some greens, paneer (Indian Cheese), grated vegetables with lots of Indian spices, even left over veggies. Probably all Indians eat these very frequently and probably we all.love these.
Very good recipe. This bread becomes elastic after a while and not easily consumable unless too much butter is used. It comes better with whole wheat flour but does not look so good. I have tried it with some sesame seeds sprinkled on top which takes the bread to another dimension.
I made these, and they turned out exactly like what is shown! AND, as Phil suggests, I added a filling: I used chopped green onion and made perfectly acceptable scallion pancakes that are waayyyy easier than the recipe I had (so much layering and rolling). Thank you for this!
This is a type of paratha. You can fill with vegetables to add different flavours. You are right that each country makes it their own with their own innovation. Great video. Enjoy your breads.
I am Linda Botelho from Goa, India. It is really nice to listen to you explaining the way the Rotis are prepared. I will definitely try making them Thank you my dear friend Philu.👌🏽👌🏽🙏
Hello Phil I just made those katmer..WOW they turned out to be so soft and flaky. I didn't have any ordinary butter on hand so I used puff pastry butter which has been lying in my freezer for months. They turned out so well ..nice pinkish colour .My 93 yr old mother is going crazy over them. She's an expert in Pharatas but she had to admit yours are the best! Thank you so so so much for sharing this lovely recipe with us. Love and blessings from Mauritius 💖
Fantastic video - I used this video to make breakfast for my family when they demanded bread but we had none left. I had a lot of happy faces at the end of breakfast
Roll out 2 chapatis and then place boiled potatoes filling with seasoning in-between the two karma's and seal the edges. U will love it. Apply butter or oil when u r cooking in flat pan or tawa
There are versions of this bread made from Turkey to through to the nordic countries and into Russia, it's very popular across much of eastern and central Europe. Delicious served with hot soups or stews.
In sweden we use a textured roller pin when making it and when finnished a litle less browned than you do, we dry it until somewhat breakable easy by hand before we eat it with different fillings or as is next to hot food like soups. We call it tunnbröd, and its typically eaten every day in northern part of Sweden. A much thinner variety is eaten in Norway next to hot food, that is called flatbrød. I am amazed how we basicly eat the same things and just make it the same way and the taste only differs with what we it it with. The way you make it shows you love to perfect your food, I bet your husband is very pleased with your cooking skills and often invites family and friends to visit for meals.
I tried this with some curried shrimp but instead of butter I put ev olive oil and added 4 TSP of sugar with the other dry ingredients listed and listen to meeeee. So yummy! 😭❣️
Hi Phil What you are demonstrating is originally from my province called Kerala parotha ..which is very common staple food . It's now available in frozen package some super marts
I'm from the Caribbean, and where I'm from, we call this roti and or roti skins. The only thing we do differently is add the melted butter or oil in the flour when we're mixing.
Hello Phil. I am from India. We use whole grain or unrefined flour. We have flat bread and use different names based on the use of oil(clarified butter) or without any fat.
Very nice presentation! I'm from Ontario, Canada and I can't wait to start making these! I didn't realize that there are so many different kinds of flat breads. 😊
This looks delicious, and not too difficult to make, and great for enjoying curries with. I also feel they would make a good wrap to enjoy for lunches, or breakfast. Thank you, look forward to more recipes from you.
Lovely I enjoyed this so much, so tastefully shot simple clean visual with relaxing background music put me to bed nicely with thoughts of tomorrow's dinner 😊 ❤️🖤❤️ 🇬🇧🇻🇨
@@sleepnomore6065 because we use 2 dablas and spin the roti whilst at the same time beat it inward... the roti bursts apart and comes out with a soft silky texture 😋😋😋
@Milena, me too the glass idea was clever. I have seen other videos where this paratha style bread was made and the instruction in those videos were tricky but this one simplified it.
Awesome! This is so similar to Roti! I mix my flours, for a different taste. In our culture we girls are taught how to make Roti since we were children(between 6 and 7) and how to cook them properly. I love your use of a flipper. I never thought of that👍😁👏
Paint every flat disk with butter one over the others with a little of maizena. Put them on a plastic bag in the freezer for 30 minutes then cut and cooked. Flaky amazing bread ( next time I will try with warm milk instead of water ). Thank you for your bread recipe 😀
Hi thanks for sharing . in Malaysia we have them too. We call it Roti Canai. We enjoy it with curry gravy or stew, chicken, fish, beef or prawn. If u run out if butter u can use vegetable oil too.
My husband, who is Greek, came across your video and asked if I thought I could make this for him. This recipe is wonderful and turned out perfect! He was thrilled with the results! Thank you for sharing!
Wow Phil, that looks delicious! I'm from Devon in England and haven't made much flat bread. I've only ever made chapattis to go with curry but this recipe looks so yummy that I'll give it a try as soon as poss! Thank you so much for this lovely and scrumptious tutorial. I've subscribed to your fabulous channel! See you soon! Love, Mel 🍰🌻
Phil, very nice, liked your presentation. I am Indian. Growing up in a big family, chapati made out of wheat flour was everyday food. Chapati mostly has couple of layers, where as Parotta ( Paronta) has many layers, as you know there are many types of Parotta. Well through out the world it is pretty much same and called with different names. Either way thanks a bunch for greater good you are doing. Keep it up,bring us more of different kinds of bread/ layerd bread. Kudos
Although this recipe takes time to make, ut looks delicious and worth the effort. I like your calm and thorough explanation. Please try video demo to make rustic sourdough bread, if you can. Thanks, Phil! 😊
Absolutely love this recipe and you too. As per this comment, sourdough would be really interesting. Thank you for sharing your love of good food. Gloria from South Africa
Perfect. I love them as we call it a roti back at home, and we have that's with condensed milk or just sugars with strong coffee or tea. Yummy. Thank you for the video. Xx😊❤❤❤😊
Folded Chapatti is basically a Marathi bread eaten everyday. It's thin and remains soft through out the day. I liked the idea of folding using glass. Nice video. ❤
Thanks for watching! What other bread would you want me to try?
Croissant recipe please
Swahili street food....
Indiana parata
East. Africa chapati
Garlic bread please
I simply love how so many countries have similar dishes. It's a testament to how in much earlier days, when people travelled to trade, they shared and traded so much more than their wares. Definitely going to try this today. The recipe seems much less complicated than others I've seen. Thank you so much.
I know you’re never going to see this comment mixed in with all the other comments but my heritage is Norwegian & our bread is called Lefse (pronounced Leff-seh). It’s made from potatoes & if you made it you’d need the special flipping stick. Yes I said flipping stick haha. It’s 1 1/2 feet long & is tricky to maneuver but lefse tastes amazing. It’s made from potatoes & the consistency is between a flatbread or tortilla.
While it’s still warm, we spread butter on one side until it melts, then sprinkle cinnamon sugar all over it, then roll it up & take a big bite. It’s heaven!
Sounds delicious, never tried that when I was in Norway.
@@AfricancoolChic oh wow you missed out!! It’s so delicious, I’d highly recommend trying to make it, although it does help to get advice from someone who has made it before or watching at a minimum 3 instructional videos on TH-cam.
But if you do make it, please please do it with cinnamon sugar on top of melted butter, the scrambled egg or meat or jam toppings are just weird lol 😉😉😉
@@maryhawker5003 Thanks for the tip, I will definitely give it a go.
There’s another type of Lefse made from flour and devoid of potatoes, which is what my Great Grandmother passed down to my Grandma who was born here in the USA; and from whom the generations since have learned.
It’s called Hardangerlefse. After we make it, we can store it up to six months before needing to reconstitute it.
I wish I could like potato lefse. I’ve tried. Sigh. 😔 But I do have my special flipping stick and Lefse rolling pin that my grandpa made by hand himself. I also have the little grid pattern rolling pin, but had to special order it.
All the best!
@@toritori5835 that’s so cool! I didn’t know lefse could be made with flour! Growing up my family never made soft tacos or ate flour tortillas (it was always corn), so I didn’t know any different with the potato flavor haha. I do like the potato taste but it isn’t for everyone. And you can freeze it but it doesn’t keep as well as flour probably does. How do you re-use it once it’s out of the freezer? Let it thaw on the counter or in the fridge overnight?
I love how calmly you speak while demonstrating your bread recipe. Plus your choice of background music makes it evening more enjoyable. Your overall demeanor is inviting, gracious, informative & non confrontational. It's all about inclusiveness. Congrats! I will continue to view your program and recommend it to my friends & enemies.
Me tooo😊
after watching your video, i realise that you are a sophisticated lady with global food in mind. i am glad to watch your vide. during my studies in usa, i have friends in kenya who cook chapati during holidays for us to enjoy. thank you for your videos.
In Southern india, we call this type of bread as protta. It is available in every hotel morning and evening. It is invariably accompanied with chopped onions soaked in fresh curd, korma(made with three to four vegetables, spices, coconut gravy, cashew paste, some green chillies) so yummy and ofcourse another type of stew also. The cook just beats and stretches d entire quantity of mixed dough for about 45 minutes by which time the dough starts looking like a bunch of ribbons tied together. A lot of oil/butter is used during d mixing of d dough which facilities d final outcome. Then roll into balls and roll out and cook on both sides. It will come as flaky as it can get. Nowadays people are avoiding this dish bcoz of d use of refined flour. Nevertheless it has its fan following....
A whole wheat alternative is also made...
India is d land of flat breads,: chapati, parata, puri, rotis, Naan phulka, the list goes on ...
yeah prota is different. This is actually laccha parantha from north India
Our kerala Parathaas
I love naan!
My Goodness. All those explanations from the lady? That's Kerala Parata. For centuries and decades we've been eating this from generations 😊
A
TO EVERYONE WHO IS READING THIS. NEVER GIVE UP, EVEN WHEN ALL ODDS ARE AGAINST YOU. JUST KEEP IN MIND THAT GOD IS LISTENING AND YOUR PRAYERS WILL BE ANSWERED IMMEDIATELY. BLESSINGS TO YOU ALL.
Amen
And blessings to you. I accidentally clicked on this, and message from my guides came right thru. 😊
Amen. Thank you for your encouragement!❤️
Amen. God bless you and answer your prayers too in Jesus name. Amen
Amen. God bless you and answer your prayers too in Jesus name. Amen
Love the idea of using the glass in the centre of the circle . Thank you . Happy cooking .
This is defiantly an Indian pratah which my grandmother used to make more than 80 yrs.ago,my mum makes them, my wife makes them and so does my daughter and Thankyou, you explain how to make it very nicely.
Whether u call it paratha, roti or Chapati. U made it perfect. Luv from Bangalore INDIA❤
I love eating Chapati when we visit Uganda. So glad to see these recipes.
In India, we also make similar bread called PARANTHA. It also has layers, and can also be stiffed with anything like some greens, paneer (Indian Cheese), grated vegetables with lots of Indian spices, even left over veggies. Probably all Indians eat these very frequently and probably we all.love these.
Definitely it is originally from India, and countries having Indian decent or Indian immigrants have their own version based on the original recipe 🤩
Agree, moin-ka-parantha is what it is.
Aloo paratha.. so good!
Hello, just a question from a Brazil. Have you guys tried to make a sweet Paratha with sugar and cinnamon between the folds?
I use to make a bread roll with cinnamon and sugar. I could adapt the recipe to try out some flat doughs...
This is similar to our Roti made in Trinidad in the Caribbean. Love your soft beautiful voice explaining the recipe.
Very good recipe. This bread becomes elastic after a while and not easily consumable unless too much butter is used. It comes better with whole wheat flour but does not look so good. I have tried it with some sesame seeds sprinkled on top which takes the bread to another dimension.
Unless you use Ghee
I am from Massachusetts and my husband is Kenyan and I love to cook for him and his friends that can hardly believe that I am American.lol
lol, glad to hear that..thank you🤗
I made these, and they turned out exactly like what is shown! AND, as Phil suggests, I added a filling: I used chopped green onion and made perfectly acceptable scallion pancakes that are waayyyy easier than the recipe I had (so much layering and rolling). Thank you for this!
Looks like a bread I have been searching for called, 1,000 layer bread, Lovely channel - great music. Thanks.
This is a type of paratha. You can fill with vegetables to add different flavours. You are right that each country makes it their own with their own innovation. Great video. Enjoy your breads.
hi in Yemen they call it melawah, it so good , go along with 2 versions , sweet (sugar or honey ) or hot ) scraped tomatoes with chilli).
I am Linda Botelho from Goa, India.
It is really nice to listen to you explaining the way the Rotis are prepared.
I will definitely try making them
Thank you my dear friend Philu.👌🏽👌🏽🙏
Hi l am currently in the UK but l come from South Africa love how you explain in detail keep it up my child
Hello Phil I just made those katmer..WOW they turned out to be so soft and flaky.
I didn't have any ordinary butter on hand so I used puff pastry butter which has been lying in my freezer for months. They turned out so well ..nice pinkish colour .My 93 yr old mother is going crazy over them. She's an expert in Pharatas but she had to admit yours are the best!
Thank you so so so much for sharing this lovely recipe with us.
Love and blessings from Mauritius 💖
Fantastic video - I used this video to make breakfast for my family when they demanded bread but we had none left. I had a lot of happy faces at the end of breakfast
Wow absolutely delicious 😋. I remember as little kids my mum made these, we called it Parata❤ love from South Africa.
ahh nice, thank you🤗❤
We make this in my country (Trinidad) as well and call it Paratha aka buss-up-shot .
Looks like an easier way of making roti paratha. I am going to try it.
Hello and thank you so
Much for supplying the ingredients list in a description box, it is very much appreciated ❤️
anytime, thank you🤗
Watching from Jamaica in the Caribbean. 🇯🇲🇯🇲🇯🇲 Will definitely try.
Roll out 2 chapatis and then place boiled potatoes filling with seasoning in-between the two karma's and seal the edges. U will love it. Apply butter or oil when u r cooking in flat pan or tawa
Wonderfully presented. How awesome that so many cultures share this food.... it unifies us🌈👏👏👏👏🙏
There are versions of this bread made from Turkey to through to the nordic countries and into Russia, it's very popular across much of eastern and central Europe. Delicious served with hot soups or stews.
This looks amazing! Can't wait to try it! Thank you for the peaceful piano music too!
Thanks a million for the excellent guidance and the systematic demonstration.
God bless you 👌🏽👌🏽🙏
I'm from South Africa. Love this recipe, going to definitely try this.
In sweden we use a textured roller pin when making it and when finnished a litle less browned than you do, we dry it until somewhat breakable easy by hand before we eat it with different fillings or as is next to hot food like soups. We call it tunnbröd, and its typically eaten every day in northern part of Sweden. A much thinner variety is eaten in Norway next to hot food, that is called flatbrød. I am amazed how we basicly eat the same things and just make it the same way and the taste only differs with what we it it with. The way you make it shows you love to perfect your food, I bet your husband is very pleased with your cooking skills and often invites family and friends to visit for meals.
Hi phi, your way of cooking is amaze,keep it up
Thankyou for showing your recipe. It's a new one and I love it. Watching and following you from Papua New Guinea 🇵🇬.
Thanks! In my country (Mauritius) it is called Farata (paratha) 😉
Paratha
Look that the malaysian and singaporean version which is called roti canai
@@soha8618 I'll check, thank you 😉
In Trinidad it's called paratha as well
Iam Indian and I love d way you make this bread no matter what d name is. Thank you n God bless you.
I tried this with some curried shrimp but instead of butter I put ev olive oil and added 4 TSP of sugar with the other dry ingredients listed and listen to meeeee. So yummy! 😭❣️
Why are you crying if yummy unless you burnt it🤣
Hi Phil
What you are demonstrating is originally from my province called Kerala parotha ..which is very common staple food . It's now available in frozen package some super marts
I'm from the Caribbean, and where I'm from, we call this roti and or roti skins.
The only thing we do differently is add the melted butter or oil in the flour when we're mixing.
You just made me salivate, I will try this. Looks delicious. Great commentary and instructions very clear
I am bengali from India we used to make this paratha on Sunday. But folding method is really new to me. Thanks mam.
Wow! I made these today. Absolutely delicious! Much better than East African chapatis. Love these so much and very easy to make!!!
For beginner ver good like me i l will try
Also please note...if they become dry over a day or so warm them in a pan. They will spring back to life and even more delicious!!! Yum yum!
This is new to me. Have certainly eaten it. Now i know the technique makes it so fluffy. Delicious. Thank you.
Love this. So artistic. And you are gorgeous! 🙏
thank youuu🤗❤
Yep we make this .very soft, flakey & nice to have it with any dish of curry or veg but most people like it with tea.
Similar to Roti Chanai in Malaysia and Roti pratha in Singapore....
Thank you for teaching me . They came out great and better. Am excited about the whole process.
Hello Phil. I am from India. We use whole grain or unrefined flour. We have flat bread and use different names based on the use of oil(clarified butter) or without any fat.
Se ve delicioso, yo soy de Ecuador. Gracias por la receta.
Very nice presentation! I'm from Ontario, Canada and I can't wait to start making these! I didn't realize that there are so many different kinds of flat breads. 😊
The tastiest are deep fried ones
Cool technique. Can be used even with wholewheat roti to make it tastier and flakier.
This looks delicious, and not too difficult to make, and great for enjoying curries with. I also feel they would make a good wrap to enjoy for lunches, or breakfast. Thank you, look forward to more recipes from you.
That was my thought, too!
Whenever my Mum makes it (yeah, I prefer Mum's version rather than mine), I keep some for breakfast and eat it hot with butter ☺
Looks delicious! Will definitely try this. Your instructions are so simple to follow! I am from South Africa!
Looks delicious! Very similar to Malaysian style rotis. I'm definitely going to try this technique! Thanks for sharing!
similar to paratha as some have mentioned but this looks so much more skillful for making a flaky flat bread. THANK YOU for sharing this.
I am from Uganda and I love everything on your channel. This was amazing. Love you Phil
yayyyy, thank you and mob love back❣
Thank-you for demonstration so thoroughly the kepati..It came out beautiful..We gonna eat it with our soup tonight. I am from Spouth Africa.
Lovely I enjoyed this so much, so tastefully shot simple clean visual with relaxing background music put me to bed nicely with thoughts of tomorrow's dinner 😊 ❤️🖤❤️ 🇬🇧🇻🇨
glad to hear that, thank you🤗❤
Very nice of you showing this flat bread
I’m from Trinidad we call this Paratha Roti (bus up shut) made very similar. It’s delicious
ahh nice👏🏽
😊 was just going to comment the same thing when I saw yours 😅
Why is it called bus up shut? 😂
@@sleepnomore6065 because we use 2 dablas and spin the roti whilst at the same time beat it inward... the roti bursts apart and comes out with a soft silky texture 😋😋😋
Looking from Trinidad, a different way of making paratha,a must try, looks so simple and tasty.
Great video! Nice music! Nice visuals and editing! I will definitely make this! I loved the idea of the glass!
@Milena, me too the glass idea was clever. I have seen other videos where this paratha style bread was made and the instruction in those videos were tricky but this one simplified it.
Tried after watching this video I loved the outcome no more chapattis in my house .....simple and less time consuming
Everything going on well and I want to acknowledge the Kenyan English and accent that makes every detail come out clear.. Intel.🎉❤
Such great instructions and demonstrations AND terrific music. 🌟
Oh wow! This is the first time I’m seeing your recipe and it sure looks delicious. Thanks Phil
thank you🤗
@@phils_kitchen 7:08 am Scottsdale
going to make them today! looks delicious and she is beautiful to watch
Beautiful music and demonstration! Well done !Thumbs up!!!
Those look so wonderful I’m going to have to make them. Thank you so much.
thank you and i hope you enjoy it🙏
This is called "Roti Canai" in Malaysia. We eat it with curry. it's Malaysians' common breakfast
We eat it with curry to in the islands 😅😅, amazing. No matter how far or culture. So many similar things.
Charming video, love the music, the bread looks scrumptious!
Awesome! This is so similar to Roti! I mix my flours, for a different taste. In our culture we girls are taught how to make Roti since we were children(between 6 and 7) and how to cook them properly. I love your use of a flipper. I never thought of that👍😁👏
ahh, greatto hear that..thank you🤗
Yes, we don't use flipper, we just turn with our fingers- a quick flip
Thanks for the video sister. Good explanation. God bless you and your family. 🇱🇰👌👌🌹
Am indonesian... will marry with kenyan man. I will learn how to make african food from ur chanel. Thx phils
Ma shaa Allah
selamat datang di Afrika Timur
@@mallyamaria5259 Really kak? Kakak stay di east africa? Ada nmr wa engga kak
Do u have any kenyan man in mind? Well look no further cz my bro is single n searching😅😅
@@nyamwithabetty2166 yes i have mombasa man..hehe thx
I'm a country boy from Oklahoma u.s.a and those look like the most amazing tortillas ever I am going to cook some this weekend with Mexican fajitas
You have a smooth narration which is pleasant to hear.
Well done.
Keep it up.
You are blessed with skilful cooking.
Thank you dear
👍🏼🇮🇳🙏🏻
I buy this from the Indian restaurant. Now I can do it myself
Paint every flat disk with butter one over the others with a little of maizena. Put them on a plastic bag in the freezer for 30 minutes then cut and cooked. Flaky amazing bread ( next time I will try with warm milk instead of water ). Thank you for your bread recipe 😀
I love the peaceful jazz piano!
That looks fantastic! I’m going to save this and try it this weekend!
Way of folding is appreciable
Hi Phil, I made these today and they came out perfect. The glass idea is brilliant. Thank you for sharing this recipe
Watching for the first time. I love these types of breads. Great recipe.
I just made this!!! And OMG!! Delicious!! Everyone in the house loves it! 😋😋 I don’t know how I’ll ever go back to chapatis 😂
U will as soon as u see it tends to increase weight!😊
@@aminaraza4060 😂🤣 Say no more! I’ll be cooking chapatis today 😂
Hi thanks for sharing . in Malaysia we have them too. We call it Roti Canai. We enjoy it with curry gravy or stew, chicken, fish, beef or prawn. If u run out if butter u can use vegetable oil too.
In India we call them paratha and they are delicious favorite food ❤😊
Hi, from Indonesia, but a South African born. Just love and also make them.
Hi phil. I made this recipe today. And I'm loving it. Having it with spicy chicken livers. Yummy!
My husband, who is Greek, came across your video and asked if I thought I could make this for him. This recipe is wonderful and turned out perfect! He was thrilled with the results! Thank you for sharing!
This looks sooooo GOOD!!!
I followed this recipe a few times and it is always delicious, thank you for sharing
Wow Phil, that looks delicious! I'm from Devon in England and haven't made much flat bread. I've only ever made chapattis to go with curry but this recipe looks so yummy that I'll give it a try as soon as poss!
Thank you so much for this lovely and scrumptious tutorial. I've subscribed to your fabulous channel!
See you soon!
Love, Mel 🍰🌻
Awesome I loved it. Explained so well to make layers. Thank you so much
Phil, very nice, liked your presentation. I am Indian. Growing up in a big family, chapati made out of wheat flour was everyday food. Chapati mostly has couple of layers, where as Parotta ( Paronta) has many layers, as you know there are many types of Parotta. Well through out the world it is pretty much same and called with different names. Either way thanks a bunch for greater good you are doing. Keep it up,bring us more of different kinds of bread/ layerd bread. Kudos
Hey Rav, did Phil mention which is her country? (not that it matters-just curious)
@@robertakerman3570Yes she mentioned that She is Kenyan
@@LogeshwaranM Thank You. Things do get by Me, unfortunately.
Lovely, it's like parotha, can be stuffed with spiced potato, paneer or grated vegetable even minced meat.
Pav or poya of Goa are great breads too !
Although this recipe takes time to make, ut looks delicious and worth the effort. I like your calm and thorough explanation. Please try video demo to make rustic sourdough bread, if you can. Thanks, Phil! 😊
Absolutely love this recipe and you too. As per this comment, sourdough would be really interesting.
Thank you for sharing your love of good food.
Gloria from South Africa
Thanks I am feeling better
Thanks
I was going to suggest sourdough, too!
Perfect. I love them as we call it a roti back at home, and we have that's with condensed milk or just sugars with strong coffee or tea. Yummy. Thank you for the video. Xx😊❤❤❤😊
This is hands down the best recipe for chapati. Great job. Turned out better than your description. So yummy
😄😅
lol, thank you🤗
Folded Chapatti is basically a Marathi bread eaten everyday. It's thin and remains soft through out the day. I liked the idea of folding using glass. Nice video. ❤