How To Make Roti Dough At Home
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To make the roti combine the flour oil and salt in a bowl and knead into a soft dough using enough water.
How to make roti dough at home. You should try to rest them for at least 8 hours or overnight because during this time the enzymes in the flour will start working on the sugars and some of the wild yeast in the air will start fermenting the dough. Using warm water for kneading will ensure your roti turn out softer. Place the smaller dough in the middle of the roti maker and press the handle down.
Also make sure that the roti dough is squidgy but not sticky. To make this popular roti at home take a large bowl and add whole wheat and all purpose flour together. In a large mixing bowl add flour and ΒΌ cup of.
Let it rest for 2 hours. Use Luke warm water to knead the dough. Rolling out the rotis into pere rounds 3.
In a meanwhile heat the pan or tawa at medium high heat. And start rolling it into smooth circle. After the second kneading take a piece of dough that is approximately the size of a satsuma.
Flip the roti to both sides and gently cook the roti. Once it starts making bubbles you can open up the roti maker handle. Add the water and mix to make a shaggy dough.
So the first rule is you have to make a dough which is neither too soft nor too hard. The resting makes the dough more pliable and easy to flip as well as give it a more complex flavour. Keep aside for 15 to 20 minutes.
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