Tips on Making Good Chapattis12 Jun 02
1. The first and foremost thing to keep in mind is the flour. It is necessary that you have good flour. If you are in the US, you can use Golden Temple, No.1 Fine Flour. This is the best brand that we have here, and the chapattis, pulkas, etc made with this come out well. If you are in India, you can buy gehu and get it ground. This way, you can ensure that you always have the best quality atta with you.
2. You can add some bread to your dough if you want to. The yeast in the bread will make your rotis softer. When you add, remove the crust and add the white part.
3. It is good to use warm water while kneading the dough. This warmth allows the dough to ferment well, and your rotis will come soft. Apart from this, 2 cups flour will need approximately 1 cup (or a little more) water. Let your dough ferment for some time. The longer the better. I even use dough kept in the fridge, and my chapattis do come out well. But wait till your dough comes to room temperature before you make the rotis.
4. The most important process in kneading the dough. The more time and effort you spend on kneading the dough, the better will your rotis be. Keep your dough on the counter top, and apply a lot of pressure when you knead. This will make your dough nice and soft and your chapattis will come out well. If you keep the dough in the fridge, knead it well after you take it out also. When in the fridge, keep it in a properly sealed Ziploc Bag or a good airtight container.
5. Roll your chapattis out evenly. Make sure there are no holes in it. If you have long nails like I do, be very careful while rolling them and transferring them to the tawa. Even if there is a small hole, the moisture will evaporate from there, and it will not rise as expected. Anyway, if you still have a hole, slightly cover the hole with your spatula till it rises.
6. Cook them once you roll them. Don’t wait till you roll out all the chapattis to cook them. What happens is that, when you roll out the roti, there is moisture in them, and when immediately cooked, the moisture will evaporate and it will rise. The best thing is to cook them, immediately after rolling out. If not, the moisture dry out before you cook, and, they will be hard and uncooked.
7. After you are done cooking them, make sure you keep them in a casserole or an igloo or a hot pack. Keep them closed. Usually what happens is that the chapatti at the bottom, gets all moist and soggy because of the heat. As you place your chapattis in the container, place the newly made chapatti at the bottom, and place the one on the bottom at the top. This way, all your chapattis will be moist and nice, and at the same time don’t get soggy. This way they will all remain soft for a long time, even after they cool.