What's the the best way to shape roti before final proofing?

Question

Discover how to shape roti for even cooking and better puffing.

Answer 1

The best way to shape roti before final proofing is to gently flatten the dough into a smooth, even disc using your hands or a rolling pin, ensuring it's thin enough for proper cooking. This promotes even cooking and a soft texture.

Detailed Explanation:

Shaping roti correctly before the final proofing (or resting) stage is crucial for achieving the desired texture and even cooking. Here's a step-by-step guide:

1. Divide the Dough: After the initial dough preparation and resting, divide the dough into equal-sized portions. The size will depend on how large you want your rotis to be.

2. Round Each Portion: Gently roll each portion of dough between your palms to form a smooth, round ball. This helps create a uniform shape.

3. Rest the Balls: Cover the dough balls with a damp cloth or plastic wrap and let them rest for at least 15-20 minutes. This allows the gluten to relax, making them easier to roll out.

4. Flatten the Dough: Lightly dust a clean surface (like a rolling board or countertop) with flour. Place one dough ball on the floured surface.

5. Roll Out the Roti: Using a rolling pin, gently roll out the dough into a circular shape. Start from the center and work your way outwards, rotating the dough slightly after each roll to maintain a circular shape. Aim for a thin, even thickness, typically around 1-2mm.

6. Remove Excess Flour: Gently brush off any excess flour from both sides of the roti before cooking.

By following these steps, you'll ensure your rotis are properly shaped for even cooking and a soft, pliable texture.

Pro Tip:

To prevent the roti from sticking to the rolling surface, use a light touch with the rolling pin and ensure the surface is adequately floured. Avoid pressing down too hard, as this can make the roti tough.