Roti Bread Question
I made my first roti bread last night, using this recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/west-indian-curried-chicken-roti-recipe.html
and I’m curious as to why it calls for a 2-hour rise. Wouldn’t the baking powder be kaput by then? I made some changes (more water, 1-hour rise) and the bread came out fine, so I’m just idly wondering. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude