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In today’s video/ blog, we show you different methods and hidden skills to make a perfect Roti. It has many names- Chapati, Phulka or Indian bread. There are a few factors to keep in mind while making Roti. But it’s not a sudden task. It needs a lot of practice. But at the end “practice makes perfect”.
- It can also be eaten some various things like- spread some generous amount of chocolate cream on it and roll it. Egg omelet spread all over the roti and sprinkle some shallow fry onion, bell pepper, chilly, black pepper powder, and a pinch of salt, roll it. You can use it as a Veg-Frankie style and enjoy it.
- To keep it moist and soft for a longer period apply clarified butter/ Ghee on cooked Roti.
Factor responsible to make a perfect Roti : -
1. Material
Temperature is the most key factor for making a soft roti. It depends on the material you have chosen. Whether it's wheat flour/ or other flour.
2. Kneading
The texture should be smooth and soft. No cracks.
3. Rolling
The fine stroke is important, and pressure should be gently applied on it.
4. Cooking
Selection of cookware. Heat selection and the correct time to flip the roti.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 20 min
Prep time – 10 min
Total time - 30 min
Ingredients:
All-purpose flour- 2 cups
Salt- ½ tsp
Cooking oil- 1 tbsp
Warm water- 100ml, approximately
Step1- Kneading the dough
In a large bowl or on the surface add flour, salt & oil, mix well. Then, gradually add lukewarm water until all the flour is combined. Use your knuckles or punch while kneading the dough. The dough should not be sticky, keep kneading until it becomes soft and smooth. Approximately 5-6 min is needed to knead it perfectly. Then, cover the dough with damp cloth, salophen paper or lid for about 10 minutes to rest. Divide the dough into 10 equal parts, and make a round ball, set it aside & cover it.
Step2- Rolling the roti
Place the roller and take a small portion of dough ball, dust with dry flour. Roll it nicely about 2 mm thickness and 12-15cm diameter of Roti by using rolling pin. 10 roti can be made with this measurement.
FIRST METHOD:
On a preheated griddle, add rolled roti. Simmer lightly for the next 6-8 seconds and then turn itthe otherther side. After 5-6 second place over the top portion of roti to a direct high flame. And it starts to puff itself up.
Note- This technique is only for Gas user.
Tips- Sometimes, for several reasons Roti doesn't puff up nicely. So, don’t panic! It is still soft and cooked. The Soft dough makes Roti soft.... Too hard or too tight dough will make it difficult to roll & Roti will be hard too. If the dough is extremely soft or sticky (contains more water than necessary) more dry flour must be used when rolling, which can make Roti hard.SECOND METHOD:
Heat the pan/ griddle/ tawa on medium high flame. Place the rolled Roti on the hot griddle, cook for about 6-8 seconds until the color changes and small bumps start to form, then turn it over, cook it to the other side until small brown spots begin to form. Carefully lift to check the small brown spots underneath, turn them over and with the help of cotton cloth, gentle pressure down the roti over the entire side. It starts to puff up, as seen in the video. When it puffs nicely from all sides that means your Roti is perfectly cooked and ready to be served with curry.
Note- This cloth technique is especially intended for users of Induction stove.
Storage- It can be stored in the refrigerator for another 3-4 days. Store without a refrigerator in an airtight container for a maximum of 2 days in a dry place. To avoid wet roti, place a kitchen napkin in the base of the container and then place the roti on it.
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