Rotis or chapatis are common ingredients in Indian kitchens. They are a particular variety of flatbreads from India that are eaten with savoury curries. Chapati dough is traditionally made by mixing wheat flour, water, and salt. Although most homes employ this procedure, many people still have trouble producing soft, puffy chapatis. And did you know that you can keep chapatis in the freezer for up to a year? Continue reading to find out how!
Add oil to the dough
Because the oil gives the wheat flour conductivity, adding a bit to it will produce soft and delicious rotis. When the chapatis are on the pan, it will help them heat up more quickly without sacrificing a lot of moisture.
The right amount of water
Many people commit the error of hastily kneading the dough and adding insufficient water. To knead a soft and smooth dough, the right amount of water must be added. Avoid going overboard as this could lead to the rolled rotis breaking. You can also add lukewarm water or milk to the dough for the greatest results and knead it for at least 15 minutes. It would become softer and simpler to roll if it was left 20 to 30 minutes to rise.
Prepare dough balls
Make sure the balls you make before rolling your chapatis are tiny and devoid of any corners or crevices. The balls have to be wet and smooth. To prevent the rotis from sticking to them, use a rolling board and pin with a somewhat rough surface. Before rolling the rotis, lightly sift flour over the area. There is no need to measure them precisely, but attempt to roll chapatis between 5 and 7 inches in diameter and 1.5 and 2.5 millimetres thick.
Cook
Then, until the first side is thoroughly puffed, place it directly and in the centre of the flame. Use a spoon to gently press the roti if it is not puffing up properly. It shouldn't take more than 60 seconds to finish making a puffed and cooked chapati; otherwise, it can quickly lose too much moisture and become tight. Use your tongs to place any sections of your chapati that haven't puffed over the heat source. Ensure the burner is not too hot before placing the rotis over the flame; otherwise, it may poke holes in them, preventing them from puffing up. Before placing the rotis over the burner, reduce the flame for 5–7 seconds. This method of toasting the rotis helps to create a tight covering that traps water vapour. You get wonderfully puffed rotis when these are exposed to the heat of the direct flame and evaporate.
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After your chapati has puffed up, push it flat with a spoon and stack them one on top of the other. This will lessen the likelihood of moisture loss. Avoid using your hand to flatten it since the steam from the roti could scald it. Ghee will keep your rotis moist and improve their flavour if you spread it on while they're still hot. Eat them as soon as you can with your favourite stir fry or curry!
How to preserve chapatti-
Polybag
We've got a gift for you. Do you want to know how to store chapatis for later use? Simply place them in a polybag and freeze them. When you need to use them, defrost them outside for about an hour, sprinkle a little water on top, and then microwave them for a few seconds. Alternately, toast each one separately on a pan after coating both sides with oil.
Aluminium Foil
To keep the rotis fresh for a whole week, you can also wrap them in aluminium foil and store them in an airtight container.
Ziplock bag
It will be preferable to store rolled chapati dough in a ziplock bag with butter paper sandwiched in between if you intend to keep chapatis for more than a week. To keep the chapatis from sticking, sprinkle both sides with flour. Avoid putting too many rolled chapatis in a single bag because they could cling together.
