What effect does over-kneading have on roti dough?

Question

Find out how excessive kneading affects roti dough flexibility and cooking results.

Answer 1

Over-kneading roti dough results in a tough and elastic roti due to excessive gluten development. This makes the roti difficult to roll out and chew.

Detailed Explanation:

Kneading roti dough develops gluten, the protein in wheat flour that gives dough its elasticity. Gluten is essential for roti to hold its shape and have a desirable texture. However, over-kneading leads to excessive gluten development. The gluten strands become too strong and tightly interwoven. This makes the dough very elastic and resistant to stretching. When you try to roll out over-kneaded dough, it will constantly spring back, making it difficult to achieve a thin, even roti. Furthermore, the resulting roti will be tough and chewy, rather than soft and pliable. The ideal kneading time for roti dough is typically around 5-7 minutes.

Pro Tip:

If you suspect you've over-kneaded your roti dough, let it rest for at least 30 minutes before rolling. This allows the gluten to relax slightly, making the dough more manageable.