What causes air pockets to form in roti dough?

Question

Discover why air pockets form in roti and how to roll and cook for even results.

Answer 1

Air pockets in roti dough are primarily caused by insufficient kneading, improper rolling technique, or dough that is too dry. These factors prevent the gluten from developing properly and trapping steam evenly during cooking.

Detailed Explanation:

Several factors contribute to the formation of air pockets in roti dough. Understanding these will help you achieve perfectly puffed rotis every time:

1. Insufficient Kneading: Kneading is crucial for developing gluten, the protein in wheat flour that gives dough its elasticity. Under-kneaded dough won't trap the steam released during cooking, leading to uneven puffing and air pockets. Aim for at least 8-10 minutes of vigorous kneading until the dough is smooth and elastic.
2. Improper Rolling Technique: Rolling the roti unevenly can create thin spots that puff up excessively, forming large air pockets. Roll the dough with even pressure, starting from the center and working outwards, rotating the roti as you go to maintain a circular shape and uniform thickness.
3. Dough Consistency: If the dough is too dry, it won't be pliable enough to stretch and trap steam evenly. Add water gradually until the dough is soft, smooth, and slightly sticky. Conversely, if the dough is too wet, it will be difficult to handle and may stick to the rolling surface.
4. Resting Time: Allowing the dough to rest for at least 30 minutes after kneading is essential. This allows the gluten to relax, making the dough easier to roll and preventing it from shrinking back. Resting also helps the dough hydrate evenly.

Pro Tip:

After rolling the roti, lightly dust off any excess flour before placing it on the hot tawa. Excess flour can burn and create a bitter taste, and also prevent proper puffing.