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 there are no thin spots. This promotes even cooking and a consistent texture.

Detailed Explanation:

Shaping roti correctly before the final proofing (or resting) stage is crucial for achieving a soft, evenly cooked result. Here's a step-by-step guide:

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

2. Round the Portions: Gently roll each portion between your palms to form a smooth, round ball. This helps create surface tension and 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 15-30 minutes. This allows the gluten to relax, making them easier to roll out.

4. Flatten the Dough: Lightly dust a clean surface and your rolling pin with flour. Place one dough ball on the surface and gently flatten it with your fingers.

5. Roll Out Evenly: Using the rolling pin, roll the dough outwards from the center, rotating it slightly after each roll. Aim for a circular shape with an even thickness throughout. Avoid applying too much pressure, which can make the roti tough.

6. Check for Thin Spots: Hold the rolled-out roti up to the light to check for any thin or transparent spots. If you find any, gently redistribute the dough by pressing on the thicker areas.

7. Final Rest (Optional): For even softer rotis, you can let the shaped rotis rest for another 5-10 minutes before cooking. Cover them lightly to prevent them from drying out.

Pro Tip:

To prevent the roti from sticking to the rolling surface, use a generous amount of dry flour. However, be sure to brush off any excess flour before cooking to avoid a burnt taste.