Making Indian Breads At Home? Know How To Be A Pro!
Image Credit: Kneading dough, Pexels

Indian bread comes in a wide variety that can be chosen based on personal preference. Stuffed rotis or parathas are a meal in themselves. The traditional Indian breads are flat, unleavened rotis prepared from ground whole wheat flour or atta, millet or bajra, sorghum or jowar. Chapati is thin pancakes that resemble wafers and are kneaded with oil or ghee. Likewise, one also has deep-fried puri and shallow-fried paratha. Some Indian bread variants include kulcha, parotta, bhakri, luchi, and bhatura. Whichever variety you make, the dough plays a crucial role in the final outcome. Be its consistency, texture, softness or shelf life, it depends on several factors. Thus, it is more than essential to do the dough game right.

Here are few thumb rules to remember to make and keep that perfect dough. 

Knead for longer and keep it covered

The dough should be covered with a moist cloth and left for at least an hour for optimal results. Finely chopped coriander, mint, methi leaves, and salt and spices can be used to season the dough. Knead it by hand, the longer it is, the better it is. Continue until the dough starts to show some signs of elasticity. Add a little ghee, butter, or oil to the dough to make the roti softer.

Be watchful of water quantity

It might be spoiled more quickly if you knead your dough with too much water. Make sure you only add a little water at a time. Add some dry flour to the dough to tighten the consistency if you feel it is too loose. Never knead it with cold water if you want it to be soft and manageable. Chapattis are tough to roll when the dough is kneaded with cold water. Thus, you must use lukewarm water. To maintain the dough's consistency, be sure to add water slowly.

Handling the dough carefully, Image Source: Pexels

Use an aluminium foil or cling film 

You can extend the shelf life of the dough if you store it properly. It can be covered with clean cling film or aluminium foil after you've finished using it, then put in a container and refrigerated. Make sure there are no remaining air bubbles inside the dough by completely covering it.

Keep in airtight containers

Before putting the dough in the fridge, store it in a zip-top bag or an airtight container as well. It won't deteriorate by following this tip. It holds true for practically all doughs.

Make the dough gut-friendly

Pooris and alu parathas are a favourite food of all. The issue is that rich Indian breads like these ones could leave you feeling sluggish and stuffed. Add herbs like ajwain, full of medicinal benefits and excellent for digestion, to avoid the heaviness. You can also consider mint leaves, grated ginger and hing. 

Keeping the dough hygienic

The dough will stay fresh longer by slathering it in a thin layer of ghee or oil. The grease may keep the atta supple and fresh for the subsequent batch of chapatis by preventing blackening and drying. Never leave your refrigerated dough out or exposed to the air for an extended period, especially in the summer. Bacteria that may cause food poisoning may proliferate as a result of this.

Let us know if these tips made your dough better!