Description
Soft roti magic😊.
Here's the step-by-step:
Dough Making 💕
1. *Ingredients*:
- 2 cups whole wheat flour (atta)
- 1/4 tsp salt
- 1 tsp ghee (optional, adds softness)
- Lukewarm water (as needed)
2. *Mix*:
- In a bowl, whisk flour + salt. Add ghee, mix crumbs.
- Gradually pour lukewarm water. Mix till it forms a shaggy dough.
3. *Knead*:
- On a flaced surface, knead 8-10 mins. Push-fold-stretch-repeat.
- Add water if too dry, flour if sticky. Aim: smooth, soft, pliable.
- Poke-test: dough should bounce back.
4. *Rest*:
- Shape into a ball. Coat lightly with flour.
- Cover with damp cloth/plate. Rest 20-30 mins.
Roti Making💕
1. *Prep*:
- Divide dough into 6-8 balls (golf-ball size).
- Keep covered.
2. *Roll*:
- Flatten a ball. Dust flour, roll thin (6-7 inches), even.
- Rotate, stretch gently. No cracks = win 😊.
3. *Cook*:
- Heat tava (medium-high). Slide roti on.
- 15-20 secs: bubbles appear. Flip.
- 30-40 secs: flip again. Press edges (not center).
- Cook till golden spots both sides.
4. *Serve*:
- Transfer to cloth. Stack, cover tightly.
- Brush ghee/butter (optional).
Softness Secrets
- *Dough*: Lukewarm water + rest = magic.
- *Knead*: Soft, not tough.
- *Roll*: Thin, even.
- *Cook*: Medium heat. Don't dry.
- *Stack*: Cloth-wrap retains steam.
Troubleshooting
- *Hard roti?*: Overcooked or dough too dry.
- *Tough?*: Over-kneaded or rolled thick.
- *Sticks?*: Not enough flour on tava/dough.
- *Holes?*: Dough dry or rolled thin unevenly.