Ever heard of the saying, “The proof of the pudding is in the eating”? Well, the same goes for Roti. The unwritten rule in making rotis is that the dough needs to be pliable. This will ensure that your rotis come out soft. Don’t fret if your initial attempts blow up in your face. After a few trial and errors, it will come naturally to you. Nonetheless, even seasoned cooks have to follow certain rules that will certify that the end result is satisfying.
Here are some pointers:
- Butter, oil or milk in the dough mixture
In a simplistic format, dough is primarily made with flour and water but if you want to add some elasticity and flavor to the dish, then it will do you good to add some oil or ghee (clarified butter) in the mixture. Also, milk is added in the dough to make the rotis soft and fluffy. Word is that it also adds aroma to the roti.
Only way of finding out is to experiment yourself. If it works, flow with it!
- Adding of herbs
Some dishes like puri use herbs like carom seeds to add nutrition to the dish. If you’re someone who wants to spice things up, then go for it. Otherwise, roti alone can be eaten with a scrumptious side dish.
- Feel free to experiment
You could be a rebel and try something new each time. There are no hard and fast rules when it comes to roti and you don’t have to feel confined to using only wheat flour. You could try bajra, jowar, millet or oats which is by the way, a lot more healthy. If you’re feeling festive, go ahead and throw in some vegetables to pimp it up.
- Warm water
If you want your roti to be up to the mark, then use luke warm water while you knead the dough. Cold water doesn’t spread as easily as warm water.
- Knead, knead and knead!
The longer time spent on kneading the dough, the better your rotis! Atleast spend a good ten minutes on carefully kneading the dough. This will also help in exercising your arms and hands. You could kill two birds with one stone!
- Apply equal pressure on all sides
This is crucial because you don’t want uneven flat bread.
- Cook the rotis in high flame
If you’ve already rolled out your rotis, cook them continually in high flame. Rotis cooked in medium or low flame tend to become hard. If you are rolling and cooking the rotis simultaneously, then increase the flame a few seconds before you’re done rolling.
- You can also alternatively add ghee in small discs and fold it into a triangle and then flatten them. This will make your rotis even softer! The trick is to make them round though!