Here I have used iron wok ... Try using Aluminium seasoned wok .
For crisp rotis ,it has to be made in Aluminium wok . First slightly heat the wok.add few drops of oil .sprinkle little water into the wok . This should make hizz noise and this helps in spreading the oil around the wok. Remember no extra oil should be there . Now take the wok under the running tap upside down .that is it should be cooled completely .
Now take a round ball of the masala dough. Keep spreading by wetting your hands . Use back side of your fingers to press the dough in spreading . Also keep turning the wok . Doing this we can pat thin ,round Rotis . Drizzle oil along the circumference .make holes around four to five .drop little in the holes too .close the wok . Keep on big burner with medium to high flame . Don't keep opening the lid. Leave for 2-3 minutes. Open the lid. Don't flip till you see golden brown color under neath the holes . Also keep turning the wok 360 degree .The dough should be tight .
Hope this helps
For crisp rotis ,it has to be made in Aluminium wok . First slightly heat the wok.add few drops of oil .sprinkle little water into the wok . This should make hizz noise and this helps in spreading the oil around the wok. Remember no extra oil should be there . Now take the wok under the running tap upside down .that is it should be cooled completely .
Now take a round ball of the masala dough. Keep spreading by wetting your hands . Use back side of your fingers to press the dough in spreading . Also keep turning the wok . Doing this we can pat thin ,round Rotis . Drizzle oil along the circumference .make holes around four to five .drop little in the holes too .close the wok . Keep on big burner with medium to high flame . Don't keep opening the lid. Leave for 2-3 minutes. Open the lid. Don't flip till you see golden brown color under neath the holes . Also keep turning the wok 360 degree .The dough should be tight .
Hope this helps
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