August 28, 2017 at 12:18 pm #2598
Hi, I travelled to India last year and fell in love with Indian cuisine. So I Tried making chapati but it din’t turn out soft, it was very hard. Here is what I did-
I made dough with water and wheat flour
Made small balls and rolled with some flours by rolling pins
Heated a non sticky flat pan
Had put this rolled flat bread on pan and cooked from both sides by flipping it.
I learned this recipe from youtube and followed it exactly.
Let me know what I did wrong. I am planning a Indian cuisine theme dinner for my friends your any advice will come handy.
August 29, 2017 at 7:24 pm #2602
I have the same issue I have tried making chapati so many times but it doesn’t come right.
August 29, 2017 at 8:20 pm #2603
The secret to a good chapati or roti lie in two aspects-
1. Making a good dough
2. Right temperature of tawa or flat pan
Please know roti is cooked with steam internally that makes it soft and puffup.
Also it is roasted from outside to ensure it is cooked.
To break down every step for you. Follow-
1) Make dough with good quality wheat flour (i.e. fine) and water has to be at room temperature.
2) Put most of your efforts in making a good soft dough.
Slowly pour water into flour as per requirement mix it with your hand. Dough should not be too hard or too gooyi.
Knock and knead the dough for good 5-10 mins so that gluten separates making the dough soft.
3) Make a small ball and keep rest of dough covered with a clean wet cotton cloth so that dough doesn’t dry up, when you make roti.
4) Take small ball of dough and using a rolling pin try making evenly thick and round roti (should not be too thick that also makes roti cakey).
5) Heat the flat pan to a right temp i.e.temp should not be too high or too low.
Put rolled chapati on the pan and flip only once to have it half done from both sides.
6) there are two ways to make it puff-
a) Keep half done roti on open flame for few seconds and keep flipping with the help of a tong.
Take it off the flame when you see roti is puffed.
(be very careful while using this method and don’t burn your hands use good quality tong)
b) Gently press the half done roti on the pan, with the help of a dry and clean kitchen cloth and take it off when it puffs in the middle.
Brush some ghee/clarified butter on the roti. Serve hot or keep it wrapped in foil or cotton cloth for eating at a later time.
This helps avoid roti turning hard by loosing moisture.
Please note making roti is not easy and people come to learn the perfect roti with loads of practise so go easy on yourself.
Hope this helps and you make beautiful round and soft chapaties.
August 30, 2017 at 10:26 am #2610
You can also add a little salt and 1-2 tea spoon oil to make the dough soft.
I always use this trick.
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