The most popular and handy Indian dishes is the roti or chapatti. It is a favorite for both the adults and kids. It is usually made from wheat flour. Roti is often served with vegetable curry, legume, or curry dishes. It is straightforward to make it, yet requires intense practice to obtain soft and round chapattis. Well, practice makes perfect, and you should not worry if you make your roti shapelessly.
Just be tolerant and start with a baby step. For instance, start with making three chapattis in a day. It is how I was begun and learned from my mother. Surprisingly, my mother can make a fluffy and soft roti even from the terrible dough.
Conversely, nothing is more irritating than chewing hard chapattis. Here is how you can make tasty and soft chapattis for dinner, and watch your family gulp down with delight. Making a delicious and perfect roti is effortless. Get ready to learn how you can do that:
Tips for soft and Perfect Chapatti/ Roti
There are numerous reasons why your chapattis do not become soft. The formation of kneading the dough is essential. The two are the top-rated tips to make your chapattis soft.
- Use warm water as it helps to make wet dough where you are to add water little by little.
- Add 2tsp of oil in 2 cups of wheat flour as it will ensure the chapattis are soft for a long time.
Ingredients to Make 14 Rotis
- Whole-wheat flour for dusting
- A pinch of salt
- 2 cups homemade or Atta flour
- Use your hands
- In an extensive deep basin, put salt and flour. Ensure you have a well in the center and mix it with oil. Mix up them with your fingertips. Further, add two tablespoons of water to combine the dough. Assemble everything and blend well.
- As you start, the dough will glue all over your fingers and palms. Rub off all clammy flour from your fingers and palms from time to time. You can add little flour if need be. In the end, the entire thing will become one smooth dough
- Press and knead the dough with your palms toting up a little water. Besides, press it for 2-3 minutes, and it will not be clammy anymore. Coat the dough with two tsp oil and cover it with a kitchen napkin.
- Give it like fifteen minutes for it to relax, and hence make it easier to roll.
- Using a stand, food processor with a dough hook
According to me, I like using hands only. Nevertheless, do the following if you are using a mixer:
- Mix salt, oil, and floor together.
- Throb or pulse several times.
- Add water simultaneously
- Then mix on low pace until blended into uneven dough
- In addition, take it out and knead using your hands
- Then coat the dough with oil and allow it to rest
- Now, your dough is now ready, as you will notice that it has as soft as utter. Put some flour in a bowl for dusting. Divide the dough into fourteen portions and coat them with flour on a clean surface, roll and sprinkle flour to make every piece into a 150mm thin circle. Use little flour while rolling to ensure your chapatti does not become hard.
- Preheat cast flat iron skillet. Maintain on the lowest blaze, and melt your ghee in a small metal bowl.
- Melt the ghee, increase the heat of your stove to make it hot, and then lay your chapatti in it. Moreover, ensure your flame is on medium-high. You will start seeing your chapatti change in color, and little suds begin to appear. Flip your roti on the other side
- Continue cooking the roti on high heat for some minutes and then turn it on direct fire using pincers. At this point, the chapatti is entirely puffed up just like a balloon.
- In addition, apply oil on the two sides and cook for one minute
- After the roti has cooked, remove it with a pair of piercers and put it in a snowy kitchen owl or napkin.
- Lastly serve the soft and tasty chapattis with dal, gravy, or vegetable curry.