Thursday, January 15, 2015

Making basic roti dough

I have shared so many recipes and foods on my blog, but because a lot of people have problems in doing some of the basics in kitchen, I decided to help by posting some basic things in the kitchen. Here's posting the dough-making method for basic chappatis and parathas.


Making food is an art. And a large part of Indian households consists of making chappatis. For making the perfect, round chappatis, you need to have a nicely done dough.

Ingredients:

Whole wheat flour
Water as required


  1. The first step is to make the dough in a wide vessel (but not a deep one), specially if you are a beginner or your dough and chappatis never turn out good. I usually make in a small vessel, like a bowl because I rarely make a lot of dough at once. 
  2. Add the flour to the vessel you are making the dough in. I do not add anything at all, no salt and nothing else because the less salt we eat, it's better, and you really don't need that much salt. But if you are used to adding salt, try reducing the amount you add. 
  3. Do not add any ghee/oil to the dough. Yes, it does make the task easy and makes the dough less sticky, but that's really not the right way of doing it. Also it is not really needed to consume those extra calories the ghee/oil has.
  4. Now begin by slowly adding a little water to the flour and mix well. Begin adding more water, bit by bit and begin kneading when the dough is not too dry. I use one hand to knead and the other to hold my bowl; but you can use both hands too. 
  5. Be careful not to add more water at any stage and add very patiently. When you have a big wide bowl, you can knead in parts and start keeping aside the parts which you did knead a bit. Repeat for all the dough.
  6. Now you will have roughly kneaded dough in parts. Combine them all together and knead a little again. Now wet your hands just a bit (not adding water, just wetting hands) and pat the dough gently. It should not be sticky at this stage if you did the kneading adding little water. 
  7. Now again press on the whole dough with knuckles and roll it, knead a bit more. Repeat this step if the dough is not soft and smooth enough at this stage. Do not repeat again after two times as adding more water (even with the bit of water on hands) can make the dough sticky and we clearly don't want that.
  8. At this stage the dough must be ready and soft. When you poke a finger in the dough it must be soft and not hard and not feel sticky. (If it is sticky, unfortunately now you cannot make it really nice, but add a very little flour and try to balance and try not to add more water, not more than a bit). 
  9. Transfer to an air tight container (if not covered, the upper layers of the dough will begin to dry out and that eventually will need to be trashed) and keep in the refrigerator. I refrigerate overnight and it makes all the difference. When I make chappatis or parathas from instantly made dough, they never come out as good as they do even if I refrigerate for 2 hours. 
  10. Hoping this helps some. Happy kneading !!

1 comment:

  1. Hi, keeping kneaded dough in freeze is a good tip. Once you take it out from the freeze, how much you need to wait before you start rolling your chapatis? Please let me know.

    ReplyDelete

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