*_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!!!)
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
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?..
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.
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.
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 😅
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
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❤️
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
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 👏🏻.
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
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.
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!
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!
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 😂
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 😃
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.
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.
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.
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!
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.
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 👍
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..
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 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 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!
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.
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
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.
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.
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!!
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.
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
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
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.
I loved the way you made the roti ... though I have never seen anyone measure a roti .. hahaha I too love roti or bread smeared with butter or ghee and sprinkled sugar ... brought back childhood memories ... subscribing now
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?
you don't put all the water in one go...rather add it in tranches, while you keep mixing/kneading and trying to bring the dough together...when a reasonable ball of dough has come together... you'll notice the dough cracks... now this time you'll just sprinkle some water and knead the dough... you'll notice the ball of dough has nicely come together...you set this dough aside for 15-20 mins and then you're ready to make the rotis....your dough was very runny...it shouldn't be that runny
@@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
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.
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!
*_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.
lol he measured the temperature with a thermometer and measured the length flmgdpifjoipsdfjg]p i mean it's okay but
Wasn't it 30 gms?
Shi kha
True🤣
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.
But naan just taste so good
@@Zhinoi Yeah dude it definitely is tastier than roti. But naan is unhealthy especially if you eat it everyday.
@@Zhinoi Roti is easier to make than naan or Paratha and goes fine with just about any curry.
@@rayyanali4471 paratha is the best tbh
FACTS
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.
Moms in general. Indian mom for keeping him fed and keeping it spicey! You'll want them Indian pickles in your winters depending on how low it drops!!
That's such a common food, it's the equivalent of a pbj sandwich in terms of commonness.
@@deadalpeca8099 ik but the effort to do that everytime shows way more kindness than throwing a feast for one day
That should be a prantha(a stuffed roti) because generally parantha is eaten with pickle or curd
Such a typical to-go Indian breakfast! Every household has this lol
My mom was watching this video with tears of happiness in her eye .
then she kicked me out and now she wants to adopt you .
Your profile picture is beautiful
@@sevshorts5353 thanks man !
Ngl u had me in the first half
when your mother loves a random stranger more than you 🧍♀️
@@iforgoree Pain
When you’re answering board exams, and see an easy problem, but there are marks for steps.
....best comment
Wait this is waayyyyy too accurate 😂
Underrated Comment
You got it Ashwin !
THIS. LMAOO
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
lmao
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!!!)
Their all A.i bots hahaha
That comment is right above u
@@happylarry7533 ok bro🤝
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 💓
That's high praise for a white guy I'd say!
Using cloth is better to puff the Rotis than Gas 🔥 Flame as it is harmful for health.
@@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
@@delvingeorge2807 ok and which of these are present in LPG? I think you should probably stop using Facebook.
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 :)
That technique of turning the roti whilst rolling is hard AF IMO. My mom does it casually but I only get it right a few times
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 :)
this is so wholesome
@@usmankashif6192 Desi moms flex real hard. What'd we even be without them! 💪❤
@@nd.namrata and when asked for the technique youre usually told "I don't know, I just do it"
If he's doing so much research to just make a roti, imagine what he'll do when he makes biryani
😂
That's true 👍
he already did! and a simpler/quicker version which looks really good!
wait until he makes Bati Chokha, symmetrically sphere/ellipse lmao
@@anvi7yearsago687 😂😂 he'll probably make a 1 hour tutorial just to explain it
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.😍
wholesome
Aye that bangali pronunciation
You are now qualified to marry an Indian person
Lmaooooooo
Absolutely legit
His rotis are rounder than the ones my mum makes 😂.
He is not woman (making round rotis)
@@IshanSanyal He's not??
I like how your last name literally means bread master in Polish.
Divine
He didn't choose the profession.
The profession chose him.
😂😂😂😂
And also, Roti can be translated to just bread...
A guy named Chlebowski shows how to make a bread, made me smile.
yes
Not just any bread “the Indian roti” the “phulka”.
I am amazed!
And he’s promoting Aasirvaad aata too🤣
For friends from other Countries, Chleb in Polish means Bread
yeah thats what i noticed CHLEBowski
Damn I really just watched a video about something I eat everyday 🤣
lol
Yeah 😂😂
😂😂
Yeah 🤣🤣🤣
😂😂
Fun Fact - we eat this item 3 times a day on daily basis in Villages 😂😂😝😂
Even in cities
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
Really , in South India we eat rice three times a day .
@@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?..
We eat 3 times a day in cities. Are you from parallel world?
My Indian mom would literally adopt you as her new daughter just for how round your rotis are.
Why daughter? Some boys can make food way better than girls and I am one of them😉
@@joydeeprana8608 Oh god, my mom just lost a daughter, now you want her to adopt a new son too? This family bout to change😂😂
He's every grandma's dream ngl
Don't use the word literally as it doesn't make sense in this context
@@goodputin4324 It literally does
Ethan you’ve officially earned your honorary Indian card with this one
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.
Oh that sounds like something I need to try soon!
In India, we actually store them in "Hot Case".
Plus, we don't eat chapati leftovers the next day.
We made them fresh and serve them.
We do actually .. when living away from home😭😭😭
Many do.
Basi roti OP
@@animesloversunited9069 yes yes ....basi roti is love❤️
@@Kiki_Toxics basi roti with ghee...have you tried that or is it just a Bengali thing that we do?
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.
It’s all in that and a slight wrist motion
I have much more chances of becoming a professional badminton player instead
Still this idea of manual rotation is good for beginners
@@upmapoha it's just a matter of practice
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.
Even he made a round roti 🤦♀️🤦♀️🤦♀️I have no excuse left 😂😂
I connected with this so much
Yessssss
square roti gang
Same😂
U call it round🤣🤣🤣🤣
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.
It takes practice? But.... it's like the most basic thing you can make...
@@shu830 they probably were referring to the process of getting a good puff on the bread
@@shane9245 oh yeah that, I guess yeah. But the comment didn't mention puffing process, it just mentioning the making one.
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 😅
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
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❤️
Same😂
Omg samee lmao
Literally same n quite bigger than usual
Oh yes. That's true.
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
Ghee shakar roti! OMG, that brought back so many fond memories!!!
I still snack on that often broo
I remember my mom used to spoil me with Ghee Gol Roti almost every day...I was a fat kid lol
I’m Armenian your word for sugar is Shakar too?
@@mr.obamium8074 yes! 😄
@@mr.obamium8074 Yes Shakkar, or sometimes even Cheeni
Sent this video to my mum. She asked me to tell you that she's very proud of you, Ethan.
Unbelievable timing -- I was just learning to make this from scratch along with other indian food. New Subscriber ! Great Content !
He: literally measuring ingredients
Indian cuisine: we don't do that here😂
...angrez chale gaye angrezi chod gaye
XD .... Maths+Roti / a roti engineer!
u mean cuisine?
@@Neotanshuk no indian cousin lol
@@DarkRizzard69 😳
@@Neotanshuk even you are wrong, it's cuisine.
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 👏🏻.
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.
Also as a side note, try "rumali roti", its ultra thin and goes great with any kind of meat
@@ritwikgupta1558 I never tried a homemade ones and the ones I eat in marriages suck.
@@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
45 mins for roti would earn me multiple lectures from mom about how slow I am 😭 10-15 mins tops but my rotis don’t puff up perfectly so don’t mind me
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.
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!
Tip 3: You can add stuff to the dough to change the taste. Think shredded carrots, carom seeds, ground pickle, etc.
He measuring everything with scales
My mom - hold my *belan*
😂😂😂
Underrated comment
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!
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.
Bengali?
Yes, Bangladeshi.
Oh nice, fellow Bangal (Indian Bangladeshi immigrant) here 🙆😅
@@pallavidutta9621 hi!! Hope you are having a great day!
🤗🤗 you too!
its crazy how he's so precise with everything, my mum just chucks everything into a bowl
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 😂
nah bruv, my mom just feels stuff out and it comes out perfectly
She make rotis everyday and he do it sometime
He is level 10 newbie donot throw him against a level 100 boss
@@ayushn5979 best way to put it 👍😂
It wouldn't be a very helpful recipe/tutorial if he just said "no measuring, just go with your gut like you do it every day"
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 😃
It's a common joke in India: " If you want an eligible husband, learn to make round roti "
Never heard that joke.
never heard of that joke
Only in India would such sexism pass like a joke . 😂
@@savvy830 exactly and only India produces shameless individuals like who proudly write that kinda thing online.
@I know nobody cares but Unfortunately snowflake culture is more prevalent in India nowadays. People are getting offended with everything.
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.
The roti is the food, my friend.. everything else is a side dish 😉
Using cloth is better to puff the Rotis than Gas 🔥 Flame as it is harmful for health.
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.
🤣
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.
Lachha paratha is delicious. I make it once in a while as a snack. Helps keep the lockdown blues in check.
Me, an Indian watching your 10 min long video to make my rotis flawless. Thank you for choosing this
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!
Centimeters included, now you are really spoiling us! Very much apreciated!
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 must have an Indian ancestor from 5000 years ago
Flatbreads are universal :)
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 👍
True
Our mom's will finish making at least 20 chapati in 20-25 min he ends up making 2-3 chapati in 45 min
@@darkmatter2255 yeah bro but our moms have experienced to make roti every day...but he didn't couse there they didnt have roti in daily meal
He is teaching . hence thats necessary.
We do check stove temperature
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..
In Indonesian “Roti” just straight up means bread, the regular bread
Same case for Malaysia
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.
woah
@@Exiide89 damn now I literally remembered when I learnt that at history class.
Nobody cares.
Ethans got a check in the mail from several worried desi moms
I can't believe as a non-Indian (non-South Asian), you can make a roti (flat bread) this round and fluffy. Amazing 👍😍
We love indian food, definitly we should prepare it in our kitchen!❤
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..
You mentioning the ghee-roti-sugar combo brought back fond memories of my mom preparing them for me and me devouring them piping hot. Yummy 😋😋
Roti with lentils has been my staple food for the last year now, it's so cheap and filling.
Sounds amazing! How do you prepare your lentils?
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
Ahhh, its so nice to see a recipe using international instead of imperial units.
Sees Bong Eats being mentioned.
Ah, I see you're a man of culture as well.
bro you have so much respect for that roti. my mom slaps it everywhere and then throws it on the pan and it's done
Pro tip: You have to spin the dough when flattening it out for a perfect round chapati. All in the wrist.
I’m a pretty good western cook and have tried and failed that roll and spin thing SO many times 😂
@@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.
BTW for everyone other than Bengalis, the "Bong" in Bong Eats isn't the bong you think it is. Bong is the abbreviation for millennial Bengalis.
thank you for this!!! i was wondering what it meant :)))
I love bong eats. Such an amazing page.
I thought its food that is good to eat after a hit of bong.
lol never thought of this explanation being needed 😂. bongs make the best seafood and the best sweets.
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 love these super basic recipe vids ❤️❤️
ok this is more dedication and love given to making roti than any Indian has ever given. WOW!!!
I can’t believe you can roll them so perfect after a long time of making them I still can’t make them circle
Cheeni roti (sugar with roti) is a comfort food for a lot of people in Pakistan as well! I've grown up eating it whenever I've been hungry :D
Even in india, im literally eating it right now
We eat it with mango pickle at my house, it really goes nicely with the cheeni roti
apparently roti goes with everything milk and nutella included
Using cloth is better to puff the Rotis than Gas 🔥 Flame as it is harmful for health.
I'm Marathi, my dad used to give me toop saakhar chapati (ghee shakkar roti) when I was a child.
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.
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
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.
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.
As a child, hot rotis slathered with "Amul butter" and topped with sugar was the best comfort food I could get.
exactly it was told to me by my friend and its the best
Me being Hispanic, “Tortilla” 😂
Yeah, I actually used to buy them when I was in Europe, as a substitute when I began to miss rotis.
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!!
@@musically_insane how awesome. Yes to me it always looked like a tortilla lol.
Hahaha, they do look super similar
if you are central american you mean.. i am hispanic but a tortilla to us means an egg omelet
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.
Thank you for this! I’m indian and you touched my heart!
Ethan you are a natural, I hope the young generation take inspiration from your talent so important life skills
Gotta love Ethan for being a cultured king 👑
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 :)
Khichdi isn't just Bihari, there's variations from other places, like Hyderabad. The real bihari classic is puri, aloo sabzi, and jalebi.
@@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
@@thpacemanthpiff don’t forget Bihari kabab
just 1 small thing : we dont use hot water for making dough. My mum always use tap water and in our house we eat roti twice or three times a day lol
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
When he sprinkled sugar on roti with ghee and rolled it ,this reminds me of my school days breakfast quick and handy... I'm sold
could you try making pita bread, i’ve tried and failed a couple times so I need some material I can wholeheartedly trust, and that would be you:0
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.
Pickled onions at 9:06
Title “flatbread”
Thumbnail: SPHERE
Reject flatbread embrace sirkl
Its not a bread ._.
@@Dragon-xd9em Do you not know what FLATbread means...
@@stoofyboof4399 nope but im from india
@@stoofyboof4399 I'm just a dumb kid okay would you like to explain
I loved the way you made the roti ... though I have never seen anyone measure a roti .. hahaha
I too love roti or bread smeared with butter or ghee and sprinkled sugar ... brought back childhood memories ... subscribing now
Cooking channels are really something, never thought I'd get my mouth watering from the same roti I eat 3 times a day
The joy of seeing those puffed up roti during my childhood is gold😂
Man this guy flexing on us all with that roundness
“Dust off the shit that’s gonna burn in your pan” right over your pan.
the best video on how to make Roti I have seen ever, I think even Indians can't explain as you did. Great work!
I am learning about my food culture from you.
And honestly? I am glad that I am.
My mom still gives my breakfast as
Roti
Ghee
Sugar
😁
Simple and yummy
Yeah that's unhealthy.
@@youdonthavetoknowmyname343
well obviously yeah, doesn't mean they can't still enjoy it
@@youdonthavetoknowmyname343 portion control ftw
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?
@@Zondac i actually like bread butter and sugar too.
:p
you don't put all the water in one go...rather add it in tranches, while you keep mixing/kneading and trying to bring the dough together...when a reasonable ball of dough has come together... you'll notice the dough cracks... now this time you'll just sprinkle some water and knead the dough... you'll notice the ball of dough has nicely come together...you set this dough aside for 15-20 mins and then you're ready to make the rotis....your dough was very runny...it shouldn't be that runny
Lately Ethan is giving some tough time to Indian cooking shows.
He literally just made a flour tortillas without the lard
@@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 yea it litteraly isnt
@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
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.
Being an indian I appreciate it effort.its best thing to eat in any meal as one roti contains lots of iron,calcium,carb and fibre
Don't let my grandma watch this! You make really good round rutis!
Wow, I never thought someone wud make an entire video about roti...
Lol it feels so odd seeing someone describe rotis the way they did when I eat them every day
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!