All the roti lovers and home-trained chefs struggle in making soft rotis. What seems to be an impossible task, is actually quite easy and you just need a few tips to make it yourself!
- Do NOT knead while making your dough – While making your dough, do not knead, and add warm water and very little oil while creating the dough. This keeps the texture of the atta together and ensures that it doesn’t become hard and dries out.
- Rest, Rest, Rest! – Once you’re done making the dough, set it aside and cover it with a clean cloth for at least 2 minutes before kneading it.
- Knead for speed – Kneading technique matters in binding the dough and to keep the softness and moisture together. Knead with pressure applied from your wrists for a minimum of 1 minute before resting the dough under the cloth for 10 minutes.
- Roll the dough hard and tight – Make small balls and roll them hard and tight to conceal the softness one last time before cooking it.
- Do NOT ghee or oil your rotis – While making the roti, ensure that you don’t add ghee or oil to it and cook it on medium flame until the rotis are half done, and then gently cook it on direct fire until it’s well done on both sides. Add ghee or oil to your rotis after they’re done, to keep the roti’s from drying out.
