What effect does over-kneading have on paratha dough?

Question

Learn how over-kneading paratha dough can lead to a tougher texture and less flexibility.

Answer 1

Over-kneading paratha dough results in tough, chewy parathas due to excessive gluten development. The dough becomes elastic and difficult to roll out thinly.

Detailed Explanation:

Kneading develops gluten, the protein in wheat flour that gives dough its elasticity and structure. While some gluten development is necessary for parathas to hold their shape and have a pleasant texture, over-kneading leads to excessive gluten formation. This makes the dough overly elastic and resistant to stretching. When you try to roll out over-kneaded dough, it will constantly spring back, making it difficult to achieve the desired thinness for parathas. The resulting parathas will be tough and chewy instead of soft and flaky. The ideal paratha dough should be smooth and pliable, but not overly elastic.

Pro Tip:

To avoid over-kneading, use a stand mixer sparingly or knead by hand until the dough just comes together and is smooth. Then, let the dough rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out even if you kneaded it a bit too much initially.