What effect does over-kneading have on chapati dough?

Question

Learn how over-kneading chapati dough affects softness and elasticity.

Answer 1

Over-kneading chapati dough results in tough, elastic chapatis that are difficult to roll out and can become hard and chewy when cooked. The gluten develops too much, making the dough resistant to stretching.

Detailed Explanation:

Kneading chapati dough develops the gluten in the flour. Gluten is a protein that provides structure and elasticity to the dough. When kneading, gluten strands align and strengthen, creating a network that traps gases and allows the dough to stretch. However, over-kneading causes the gluten strands to become too tight and dense. This excessive gluten development makes the dough overly elastic and resistant to rolling. The resulting chapatis will be tough, difficult to chew, and may not puff up properly during cooking. The ideal chapati dough should be soft, pliable, and slightly sticky, indicating sufficient but not excessive gluten development.

Pro Tip:

To avoid over-kneading, knead the dough until it becomes smooth and elastic, usually around 5-7 minutes. After kneading, let the dough rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and resulting in softer chapatis.