Over-kneading chapati dough results in tough, elastic chapatis that are difficult to roll out and may shrink back after rolling. The gluten develops too much, leading to a less tender final product.
Kneading chapati dough develops the gluten in the flour. Gluten is a protein that provides structure and elasticity. When kneading, you're essentially aligning and strengthening these gluten strands. While some gluten development is necessary for chapati dough to hold its shape and have a pleasant texture, over-kneading leads to excessive gluten development. This makes the dough overly elastic and resistant to stretching.
Here's what happens when you over-knead chapati dough:
Excessive Gluten Development: The gluten strands become too strong and tightly interwoven.
Tough Texture: The resulting chapatis will be chewy and tough, rather than soft and pliable.
Difficulty Rolling: The dough will resist being rolled out thinly and evenly. It will constantly spring back.
Shrinkage During Cooking: The chapatis may shrink and become misshapen during cooking due to the overdeveloped gluten trying to return to its original state.
The ideal kneading time for chapati dough is typically around 5-7 minutes. You're looking for a smooth, elastic dough that is soft and pliable, but not sticky.
If you suspect you've over-kneaded your chapati dough, let it rest for at least 30 minutes before rolling. This allows the gluten to relax slightly, making the dough easier to handle.