How to prep rotis that stay soft till afternoon?

Question

How do you prep rotis that can stay soft until the afternoon? Discover the secrets to making and packing chapatis that don't dry out.

Answer 1

To keep rotis soft until the afternoon, knead the dough with warm milk or yogurt, rest it for at least 30 minutes, and cook them on medium heat, applying ghee or butter immediately after cooking.

Detailed Explanation:

Achieving soft rotis that remain pliable for hours involves a combination of proper dough preparation, cooking technique, and storage. Here's a step-by-step guide:

1. Dough Preparation:
   • Ingredients: Use high-quality whole wheat flour (atta). The quality of the flour significantly impacts the roti's texture.
   • Liquid: Instead of just water, use warm milk or yogurt (or a combination) to knead the dough. The fat content in milk or yogurt helps retain moisture, keeping the rotis soft longer. You can also add a teaspoon of oil or ghee to the dough.
   • Kneading: Knead the dough for at least 8-10 minutes until it becomes very smooth and elastic. A well-kneaded dough is crucial for soft rotis. Add water/milk gradually to avoid a sticky dough.
   • Resting: Cover the dough with a damp cloth and let it rest for a minimum of 30 minutes, or even longer (up to a few hours) in the refrigerator. Resting allows the gluten to relax, resulting in softer rotis.
2. Cooking Technique:
   • Rolling: Roll the rotis evenly to a medium thickness. Avoid making them too thin, as they will dry out quickly.
   • Cooking on the Tawa: Heat the tawa (griddle) on medium heat. Place the roti on the hot tawa and cook for about 30 seconds on each side, or until small bubbles start to appear.
   • Puffing Up: Transfer the partially cooked roti directly onto an open flame (or use a roti puffing tool). This will cause the roti to puff up. Be careful not to burn it. If you don't want to use an open flame, you can gently press the roti on the tawa with a clean cloth to encourage it to puff up.
   • Applying Ghee/Butter: Immediately after cooking, brush the roti with ghee or butter. This adds flavor and helps to keep it soft.
3. Storage:
   • Stacking: Stack the cooked rotis on top of each other in a container or roti basket lined with a clean cloth or paper towel. This helps to trap the steam and keep them soft.
   • Wrapping: Wrap the entire stack of rotis in another clean cloth or aluminum foil to further prevent moisture loss.

Pro Tip:

Avoid overcooking the rotis on the tawa before puffing them up. Overcooked rotis will become hard and brittle, even if you apply ghee. The initial cooking on the tawa should just be enough to create a slightly firm surface.