Make rotis with ease

Method:
Tried every trick in the book to make soft rotis, only to fail again and again? The problem could lie in the dough you’ve kneaded. Here are a few tips by Amar Thapa, executive chef at Ohris to get rotis right.

When kneading dough for rotis ensures that you get the rotis ensure that you get the proportion right. For 2 cups of flour, use 2 tsp oil or dalda and 250-300ml water. Ensure that the water is hot so that your rotis turn out softer. Often, they turn out hard because cold or warm water is used for kneading the dough.

Remember, the more you knead the dough, the softer your rotis will turn out. Once you’ve kneaded it, cover with a muslin cloth and leave for 20 minutes. For flavoring you cloud add 1 tsp salt or chilli powder. Ajwain too can give it a great flavor.

When toasting the rotis ensure that the tawa is well heated. Turn it as soon as it forms tiny bubbles. Too much heat will make the rotis crisp.

While rolling out pooris and parathas, use a little oil. This gives it a softer texture.