What's the the ideal kneading time for chapati using a mixer?

Question

Learn how long to knead chapati dough in a mixer for soft, pliable results.

Answer 1

The ideal kneading time for chapati dough in a mixer is typically 2-3 minutes. This ensures the dough is well-combined and develops enough gluten for soft chapatis.

Detailed Explanation:

Kneading chapati dough in a mixer significantly reduces the effort and time compared to hand kneading. The goal is to develop the gluten in the flour, which gives the chapati its elasticity and soft texture. Here's a step-by-step guide:

1. Combine Ingredients: In the mixer bowl, add your flour (usually whole wheat atta), water, and a pinch of salt. Some recipes also include a teaspoon of oil.
2. Initial Mix: Use the mixer's dough hook attachment. Start on a low speed to combine the ingredients without creating a flour cloud. This should take about 30 seconds.
3. Kneading: Increase the speed to medium-low. Knead for approximately 2-3 minutes. Observe the dough's texture. It should come together into a smooth, elastic ball that pulls away from the sides of the bowl.
4. Check Consistency: The dough should be soft and pliable, not sticky or too dry. If it's too sticky, add a tablespoon of flour at a time. If it's too dry, add a teaspoon of water at a time. Knead for another 30 seconds after each adjustment.
5. Resting: Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer chapatis. Longer resting times (up to a few hours) can further improve the texture.

Pro Tip:

Avoid over-kneading the dough in the mixer. Over-kneading can lead to tough chapatis. Keep a close eye on the dough's texture and stop kneading as soon as it forms a smooth, elastic ball.