How to make soft fluffy roti that stays softer for a longer time
Learn how to make soft fluffy roti that stays soft for a longer time.
Whole-wheat rotis are an important part of the staple diet in many parts of India. They have the most simple and easy-to-follow preparation with no fancy ingredients. Yet somehow, a soft and well-made roti with the right amount of fluffiness can transform any meal into something extraordinary.
Piping hot rotis are served with several different curries, vegetarian and non-vegetarian dishes. For many of us, the memory of the most perfect homemade meal begins with our mothers’ soft and fragrant rotis. Let us learn how to recreate our mothers’ brilliant homemade cooking and learn how to make soft roti from scratch. Soft rotis are considered desirable due to their texture and mouthfeel. They taste incredibly well with Dal, curries, and a host of other dishes typically cooked in Indian homes.
To make soft roti with the right fluffy texture and lightness, the right ingredients are just as important as the technique. Rotis are very simple, and they do not contain a lot of ingredients except for whole wheat Atta, water, and sometimes oil.
Often, the most common problem is preserving the softness of rotis when storing them for a while. When rotis are prepared in advance, or packed in a tiffin to eat at a later time, they often lose their desirable texture. In such cases, rotis have been found to become harder, chewy and unpleasant to enjoy fully. Such issues are exacerbated when the time of preparation and consumption grows further apart.
How to make Soft Fluffy Rotis that stays soft
Through our observation, we have found that preserving the softness and fluffiness of a roti is based on the following attributes;
1.The choice of Atta;
The choice of the highest quality atta is crucial to make soft roti. We have always relied on Aashirvaad Atta to make the best rotis for our home. It is the most trustworthy whole wheat Atta with a 0% Maida guarantee. Aashirvaad Select Atta is made with Sharbati wheat from Madhya Pradesh which has a high-water retention rate. This quality is what makes softer, melt-in-the-mouth rotis possible.
2.The technique used to knead, and roll the dough;
Always be thorough when you are kneading the dough for making softer rotis. Use your knuckles, and don’t hesitate to put in some effort to make the dough softer and more pliable. Kneading the dough for the right amount of time is also an important part of the technique. Usually, a good rule of thumb is to knead the dough for at least 10-12 minutes.
3.The amount of water and oil used to knead the dough;
One of the most commonly committed errors while kneading the atta is either adding too much, or too little water. Some people also end up adding too much water to the atta too soon, or too late. You must carefully avoid these mistakes. Always make sure you add water to the whole wheat atta slowly, in small doses until you notice that your dough does not need any more water. When the dough is firm, not too sticky and in one piece with no leftover atta, it is an indicator that no water is required. Another important tip is to use a small quantity of oil to the wheat atta to enhance the pliability of the dough. The use of salt in the wheat atta is optional, and shall not affect the softness of your roti.
4.Letting the kneaded dough rest for some time;
Allowing the dough to rest for a while after you are finished kneading is a good practice. This lets the dough rise, which leads to a softer, and fluffier roti. A good amount of time to allow the dough to rest is between 20-25 minutes.
5.The intensity of the heat on the girdle;
The final and most crucial step in the process of making soft rotis is to control the intensity of the heat on the tawa, or girdle. The best way to do this is to cook the roti with the tawa on high flame. Why this is important is because it does not allow the roti to lose too much moisture. If the roti is cooked on a medium, or low flame, it loses its moisture for a longer period of time. This can cause your rotis to be hard, brittle and not enjoyable to eat.
When the roti is cooked on a high flame, it loses as little moisture as possible. The softness of the roti depends on how much moisture it retains. In India, the preparation of rotis can vary from place to place. Each regional culture has a different influence on the way their rotis are prepared. These differences can range from the size of the rotis to the thickness and even roasting methods. However, the technique and methods used to knead the dough are relatively similar. Let us learn how to prepare the dough to make soft, fluffy rotis for you and your family.
Soft Wheat Roti Recipe Information
- Total Preparation Time: 10 minutes
- Recipe Type: Indian Flatbread
- Servings: 12 Rotis
- Calorie Content: 89 kca
List of Ingredients to make soft Roti
- Aashirvaad Superior MP Atta or Aashirvaad Select Atta – 2 ½ cups
- Lukewarm Water – ¾ Cup
- Aashirvaad Salt (Optional) – ¼ tsp
How to make soft Rotis?
1.Use a flat plate with wide boundaries, or a large bowl to knead the dough for your rotis. Reserve a 1/4 cup of the wheat atta for dusting, and add the rest to the plate, or bowl.
2. Add ¼ cup of the lukewarm water and begin mixing the wheat flour and water with your hands. Continue to slowly add more water as you knead the dough.
3.By now, the dough will begin to form. After all the flaky bits of atta are gone, use your hands to knead the dough firmly but gently.
4.Use your knuckles to press down, then pull and fold the dough over. Repeat for 3-4 minutes until the dough feels softer and easier to work with.
5.Cover the dough with a damp cloth and allow it to rest for up to 15-20 minutes.
6.Once the dough has rested for around 10 minutes, you can begin pre-heating your tawa or skillet on medium heat.
7.As the tawa heats up, remove the dough from the plate and roll it into a long, cylindrical shape. Take small pieces of the dough and roll them into a ball with your palms. Leave them aside and continue until all the dough is used up.
8.Now place the balls of dough onto a rolling board pre-dusted with dry whole wheat atta. Use a rolling pin to flatten the dough into the shape of a roti (flat disc). Sprinkle some more flour on the roti if it sticks to the rolling board or pin.
9.Once you have flattened the roti to your desired thickness, make sure the Tawa is hot, and on high heat. Gently place your roti on the hot Tawa and wait until small bubbles form on the surface of the roti.
10.Flip the roti to allow the other side of the roti to cook, then remove it from the Tawa. Flip it a couple of times more if you feel it is undercooked.
11.Use a teaspoon of Aashirvaad Svasti Ghee and apply it to the fresh soft roti and repeat the same process for all rotis.
With this recipe and ingredients, you will learn how to make soft rotis for your loved ones in no time. Serve irresistibly soft rotis smeared with delicious ghee and enjoy the nourishment and wholesomeness of a homemade meal every day!