How to Use a Roti Maker

Roti makers are basically electric tortilla presses; place a dough ball on the hot plate, close the cover, and you have roti in a few minutes. You have to adjust your recipe slightly with a roti maker, as it generates heat on top and bottom simultaneously and dries out the rotis quickly. Mix your dough slightly looser; instead of 1 part boiling water to 2 1/2 parts flour, use 2 parts flour. A drizzle of vegetable oil added to the dough before mixing it helps the rotis stay moist and pliable after cooking.

Things You'll Need

Silicone spatula silicone-coated tongs (optional)

Kitchen cloth

Fresh Roti

Coat the top and bottom cooking surfaces with a scant amount of oil. Heat the roti maker for 10 minutes.
Roll the roti dough into 1/2-inch-wide balls and press them lightly between your palm to slightly flatten them; set the flattened balls aside. Moisten a kitchen towel with water.
Place a dough ball on the cooking plate about 1 1/2 inches above the center. Close the roti maker on the dough for about 1 second and open it. Flip the roti over and press again for about 1 second.
Flip and press the dough once or twice more, or until it reaches the thickness of a credit card. Leave the roti maker open.
Press gently around the edges of the roti with the moist cloth; this encourages it to steam and puff in the center. Flip the roti when it puffs.
Cook the roti on the other side until it blisters in spots. Check the other side for the same blistering doneness. Transfer the cooked roti to a plate and cover it with a dry kitchen towel. Repeat with the rest of the dough balls; keep the stack of cooked roti covered with a cloth to keep them warm.

Heating Frozen Roti

Heat the roti maker for 10 minutes.
Lay a frozen roti or tortilla in the center of the maker.
Flip the roti every 30 seconds so it heats evenly on both sides. Cook the bread until just heated through, about 4 or 5 minutes.

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