I always knead my dough soft by adding moyan and milk+water. And apply clarified butter/ghee on it. Put a clean soft handkerchief or small hand towel in cassarole and cover rotis with it. It won't harden.
1. Add little ghee or oil when making the dough. 2. You can add some milk as well while making the dough. 3. Do not roast the roti much, then tend to turn hard at times. 4. Wrap the rotis in a kitchen towel when placing in the casserole. 5. As mentioned above, apply some ghee after making the rotis. Hope this helps. Thank you so much for the tag.
Knead soft dough by adding oil an keep to rest fir 20 to 30 minutes ur roti will b soft
It is all about kneading of the dough the more u knead ur rotis become more soft .
While kneading dough as said add oil,little 2 tbsp warm milk and more water. Consistency has to be pliable. Cover it air tight sprinkling oil over whole dough and refrigerate for half hours. Applying ghee all over on phulkas, stack up and wrap in thin mul mul or muslin cloth. Avoid fan air during whole process. Hope this helps you.
knead d dough for a little longer and let it rest 4 sumtym b4 making rotis and wrap d rotis in a cloth b4 keeping it ina casserole
Thanks for d tag dear. U add oil and then knead d dough with warm water. Keep it aside (covered) for half an hour and then make rotis.
Dear...when you knead the dough add a pinch of salt and 2 tbsp oil before kneading....when it is kneaded...dough should not be hard...give it few punches for 3-4 min....when it is done....take 1 tsp of oil in your hands and rub it all over the dough. And keep it in fridge covered.....make sure after kneading the dough keep it in fridge and give it a resting time of 3-4 hrs .........after that start making chapaties.
I feel you shud have more moisture in the dough. First knead it a little sticky. Smear a few drops of oil. Cover and let it rest for 20 mins. Then knead it again to the right consistency.
The above tips are fabulous to follow.Apart from that place a clean kitchen towel or cheesecloth on the base of the casserole and stack the rotis on top of one another.In this way they will not be subject to condensation and turn soggy.
Thank u for the tag dear.. knead your dough just a little sticky and dab some water and cover and rest for 30 mins.. then dab some oil on the dough and your fingers and knead into a smooth dough.. keep the rotis in a cotton cloth and smear some ghee on the rotis.. don't roast your roti directly over gas.
Kneading the dough with oiled hands really helps. Try to roll the Roti not too thin, it will try up. Also knead fresh dough and let it rest for half an hour always helps.
If you roll them out thin and even, then just cook them enough on the hot griddle/ tava, lime for 30 seconds each side. Overcooking often makes them dry.
Hi .. I could not understand this . Is the question about how to knead chapati dough?
Taneesha Mudra , first the dough needs to be kneaded well . It should be soft and then it's about how you make the chapatis . Do not press them much on tawa . Once it is done from one side , flip and gently press with a kitchen towel . N let it puff on its own and transfer it to the chapati box .
Yes, even I am confused, is it of chapati or jowar roti that is being discussed. Thanks for the tag. If it is jowar roti, it needs a lot of practice.
Knead the dough with milk+water,and a pinch of salt after kneading put 1tspn of oil n let it rest for 15 min after this u can use ur dough to make Roti's it will remain soft as cotton
Use warm milk+water while kneading dough for roti. I never add oil in roti dough. Knead it into slightly moist/sticky dough. Let it rest for 1/2 hr to 1 hr. Make thin, even rotis. Toast it on both the sides slightly. Now flip it over direct flame on both the sides.when it puffs up, stack them in casserole that is lined with cloth.
Knead the dough with warm water and a.teaspoon of oil. Roll them gently. Always cook roti r chapathi in a hot tawa . Gently press the roti all over with a ladle and allow it to puff. Add oil if u desire. If not just store them in a casserole.
Sometimes quality of the flour also interferes on making roti softer or harder.. try to use good quality atta
Rotis want to stay soft for long time depends on both kneading and cooking process. Add little oil and salt to the flour and mixed well so that it is evenly distributed. It will be looks like little crumby, now you can add warm water or (milk and water),but little by little to knead the dough. It should be soft and firm. Cover and keep it rest or 20 to 30 min. Roll it into little thin rotis or chappatis by giving equal pressure on all sides. The tawa should be hot enough and cook the rotis slightly on both sides until you little brown spots and allowed it to puffed up. Apply with some ghee or oil on top before put itino casserole.
Very simple way Make smooth dough with only water. Make thin or thick roties..then apply 1 or 1/2 spoon ghee on every roti...cover them in casserole.. No need of malai..milk...
Use Warm water,Knead well,Add 2 tsp of Oil,Punch well,Keep aside for an hr... Later make a Bit thicker Rotis,Cook both sides with little oil,store in Casserole...
Check your atta. This happens generally when the content of maida is high. As a rule if tge atta is fine... generally the roti will become hard quickly. Wrap the rotis in chapati wrap. Hope that helps
Most important. .. Your dough should be soft. If dough is not soft. .rotis become hard. I use plain water.
Make the dough as mentioned by the above users. Then just rest the dough for sometime. Do not use lots of oil while cooking the roti on the griddle. Even a drop or two are good to go. Enjoy your rotis.
Soft roties depend on the dough quality. Dough should be elastic soft and non sticky but not too loose. And also u should apply less dry atta while rolling it cook it on appropriate flame ie initially on medium then after turning it once on high then keep it in casserole. It will remain soft . :point_up: :thumbsup:
Make sure u knead the dough very soft,not sticky using plain cold water,After adding required quantity of water knead it really well 7-8min till the dough looks very smooth &when u press the dough slightly it springs back -spongy. Then rest it covered for minimum 1-2hrs. &make rotis as usual.After making rotis keep them in a cloth/aluminium foil lined casserole &cover properly in a warm place (inside microwave).It even stays warm&soft for hrs.if required heating microwave for few seconds 15-20 seconds.itll fluff up like it did while cooking without turning hard.Its a part of my everyday routine&i never had any problems.It is not necessary but if u wish u can also apply some ghee/butter after roti gets cooked,while placing in casserole. I don't. It's not required.
Add some milk while kneading dough and dont knead too hard the dough ...it makes roti harder while making
Simple technique... Atta+1tbsp oil+water... Knead the dough to little softer consistency...keep aside for 1/2 hour. Sure shot formula.
Knead the dough with warm water and add little oil also....after kneading let it rest for sometime....u will get soft rotis...try and say
Use hot water to make the dough. Use a stand mixer to prepare the dough since you're using hot water.
U can use whey water that is water leftover after removing paneer , or 1 tbs of malai, or half of warm milk and water.