Posted on Jul 26 2023
As someone who has been experimenting with Indian cuisine, one of the most challenging aspects I've encountered is perfecting the roti. Roti, a type of Indian bread, might seem simple to make, but it requires a certain technique to get it just right. When made correctly, roti should puff up into a ball when it is cooked. However, if you're like me, you might be wondering why your roti doesn't puff up as it should. Here's what I've learned so far about the art of roti making.
The first thing to consider when making roti is the ingredients. The traditional ingredients for roti are wheat flour and water. It might surprise you to know that the type of wheat flour you use can significantly affect your roti. The best flour to use is whole wheat flour, also known as atta in India. This flour has a fine texture, which plays a key role in ensuring the roti puffs up.
The next step is to prepare the dough. The water-to-flour ratio is crucial here. Too much water will result in sticky dough, while too little will make the dough dry and hard. A good rule of thumb is to start with a 1:2 ratio of water to flour, and then adjust as needed. The dough should be smooth, soft, and pliable, but not sticky. Kneading the dough well also plays a crucial role in making the perfect roti. It helps to develop the gluten in the flour, which in turn contributes to the elasticity of the dough, allowing the roti to puff up.
After resting the dough, it's time to roll it out. The thickness of the roti plays a significant role in its ability to puff up. If the roti is too thick, it will not cook evenly, and if it is too thin, it may tear when you try to puff it up. The roti should be rolled out evenly, with no thick or thin spots. It's also crucial to dust the work surface and rolling pin with flour to prevent the dough from sticking.
Once you've rolled out your roti, the next step is to cook it. This is where things can get tricky. The heat of your tawa or griddle is extremely important. If the tawa is not hot enough, the roti will not puff up. On the other hand, if it's too hot, the roti will burn before it has a chance to puff. The key is to preheat the tawa on medium heat, so it's just right when you're ready to cook your roti.
Another key aspect of cooking roti is knowing when to flip it. If you flip the roti too soon, it won't puff up. If you wait too long, it may become too dry and hard. The trick is to wait until the roti starts to change color and small bubbles form on the surface. Then, you can flip it and wait for the magic to happen!
The final step in making the perfect puffed roti is to gently press down on it using a spatula or a cloth. This helps to distribute the heat evenly, causing the roti to puff up. But be careful not to press too hard, as this can prevent the roti from puffing up. The goal is to gently encourage the roti to puff, not to force it.
Mastering the art of roti making is certainly a challenge, but it can also be a lot of fun. There's nothing quite like the satisfaction of watching your roti puff up on the tawa, knowing that you've got it just right. So don't be discouraged if your roti doesn't puff up at first. Keep practicing, keep experimenting, and before you know it, you'll be making perfect puffed rotis every time!