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Total Reviews: 5

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  • on August 02, 2013

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    It was good, but I was little lost with how long to cook them...mine didn't bubble up and I think it was a little too thick, but then when I rolled it out is was perfect thin...so. Don't know if I will make again...but it was and adventure...

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  • on February 13, 2013

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    I've enjoyed virtually every thing I've made from Bal. This was no exception, however I felt the roti dough could benefit from some salt and something to lighten the dough up a little. Great regardless and I will definitely make again. You can really use your imagination with the filling too!

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  • on April 09, 2012

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    I made this with regular wheat flour and had no problems. It was easy and delicious. And I used a small food processor to chop the cauliflower which made it easier. The roti was amazing....loved it!!!

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  • on July 30, 2011

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    I made this but its important to use whole wheat flour that is sold in Indian stores. I used whole wheat flour that I found at the local grocery store but the texture of the roti is quite coarse. Indian flour produces a different texture. The roti will be smoother and the color is also different. Master the art of roti-making definitely takes practice.

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  • on May 02, 2011

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    The roti had excellent taste. The pain of grating the califlower was definitely worth it.

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