Making soft and fluffy rotis is a common challenge, but with a few simple tips, you can easily master the technique. Whether you’re new to making rotis or a seasoned cook, these simple hacks will help you achieve perfect results every time. The key is to choose the right flour, knead the dough properly, and cook it with the right technique. With the right flour and a bit of practice, you can create soft, fluffy rotis that everyone will love.
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Here are some easy and effective tips to help you make rotis that are light, soft, and perfectly puffed. Whether you want to impress your family with your cooking skills or enjoy a delicious meal, these tips will ensure your rotis turn out just right. Let’s dive into the simple tricks to make your roti-making experience more enjoyable and rewarding.
Tips To Make Rotis Soft And fluffy
Choosing The Right Flour
The first step in making soft rotis is choosing the right flour. While whole wheat flour is most commonly used, its quality plays an important role in the texture of the roti. Always go for finely ground whole wheat flour, resulting in lighter, softer rotis. Low-quality flour or coarse flour can make the rotis dense and hard.
For extra softness, you can add a small amount of all-purpose flour to your whole wheat flour. Freshly ground flour is also recommended because it retains more nutrients and results in better texture and flavour.
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Kneading The Dough Properly
Kneading the dough well is key to getting soft and fluffy rotis. Kneading activates the gluten in the flour, which helps create a dough that is smooth and elastic. Spend at least 8-10 minutes kneading the dough until it becomes soft and smooth. If the dough feels dry, add a little water, but be careful not to make it too sticky.
Once kneaded, let the dough rest for 15-20 minutes. Resting the dough allows the gluten to relax, making it easier to roll out and resulting in softer rotis. After resting, apply a little oil to the dough and cover it with a damp cloth to prevent drying.
Use Warm Water For Kneading
One simple yet effective tip to make soft rotis is using warm water to knead the dough. Warm water helps soften the flour more effectively and makes the dough smoother and easier to handle. It also activates the gluten better, making the dough more elastic.
To knead the dough by hand, keep a bowl of warm water nearby and add it gradually until you get the right consistency. The dough should be soft but not sticky.
Rolling The Dough Evenly
The unevenly rolled dough can lead to rotis that are flat and dense, so it’s important to roll out the dough evenly. When rolling the dough, apply gentle, even pressure, and avoid pressing too hard on any part of the dough. This ensures that the roti will cook uniformly and become fluffy.
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Use just a light dusting of flour to roll the dough, but don’t overdo it, as too much flour can dry out the roti.
Preheat The Tawa Or Griddle
The tawa (griddle) or pan you use to cook the roti must be properly preheated for the best results. An inadequately heated tawa can result in hard, uncooked rotis. To ensure your tawa is ready, heat it over medium-high heat for 3-4 minutes before placing the rolled dough on it.
You can check if the tawa is hot enough by sprinkling a few drops of water on the surface. If the water sizzles immediately, the tawa is ready. If the tawa is too hot, the roti may burn, while it may not cook properly if it’s not hot enough.
Cooking The Roti
When cooking the roti, place it gently on the hot tawa and let it cook for a few seconds. Once you see small bubbles forming on the surface, flip the roti. After flipping, press gently with a cloth or spatula, which helps the roti puff up and become soft. Flip the roti once more to cook the other side and ensure it’s evenly cooked. Adjust the heat as needed to avoid burning the roti or leaving it undercooked.
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Making soft and fluffy rotis doesn’t have to be a challenge. By following these simple hacks, from choosing the right flour to kneading the dough well and cooking it on a properly heated tawa, you can enjoy perfect rotis every time.