FOOD NEWS
The Important Dough Technique For Super Soft Roti
BY TOM MAXWELL
Roti is one of the most simple flatbreads in existence. At its most basic, this Indian bread is made with only special atta flour and water, but you shouldn't rush the process.
The secret to perfectly soft roti is to let the dough rest to relax the gluten. First, use a punching and folding method to knead the dough until it's smooth and no longer sticky.
After kneading for five minutes, let the dough rest between 15 and 30 minutes. Knead it again briefly, then form it into rounds to be rolled out and placed on a hot griddle.
To prevent the dough from drying out, keep it covered with a damp cloth or plastic wrap until you cook it. The longer you cook each roti, the drier they become.
To keep the roti soft, add a thin coating of oil or ghee to the flatbreads after cooking and store them all in a pile. Don’t forget to cover them with a clean damp towel as well.