How to cook a soft and tasty Roti with best wheat flour.?

Question

I use best quality of wheat flour, i.e. whole wheat A grade USA quality. I process

flour for making Roti but always after cooking I find, it is not so soft and

after sometime gets some hard. Should I mix some yeast powder. Pls guide me functions of yeast in bread. Please guide me as to how to

cook a soft and tasty Roti at home and the necessary materials to be

used for getting good results. Thanks a lot.

Answer 1

Knead the dough in warm water and let it stand covered for 30 minutes before rolling out the roti

Answer 2

Let me admit right off the bat that I have no idea what Roti is.  But I *do* know that anything made w/ pure whole wheat flour will have a tough texture, no matter the quality of it.  Don't use more than 50% of the flour as whole wheat; use white flour for the rest, and you should have an enjoyable result.

Answer 3

Hope this helps dude!..

Here are some handy tips to make your roti soft , puffy and tasty.

* Take 2 cups of atta flour and add 1/2 tsp of salt, a pinch sugar and 2 tsp of any oil and mix all once.

* Add warm water or milk little by little to the atta flour and mix well till it forms like a ball.

* The more you knead the better roti you get.

* Knead for about 15 mins and last add 1 tsp of oil and make a soft shiny ball.

* Cover the dough and keep it for atleast 1/2 hr and be sure that the dough is not exposed to air.

* When you are about to make roti, knead once again and divide the dough into small balls.

* Press each ball by rubbing a little powder of maida over it and press till it is like a thin film, about an inch in diameter, in a round shape.

* Press each ball like this and place them in a spread newspaper separately without sticking to each other.

* Heat the tava to make rottis and make sure it is not over heated.

* Now put the pressed dough and when you see small bubbles in the dough turn it to the other side.

* Pour very little oil and when it starts to puff turn to the other side, and remove from the tava.

* Never turn the roti many times, this will make them hard. Also do not keep the flame very low, this will also make them hard.

* Do the same with all other pressed roti dough also.

* Once you take out from tawa, keep it in hot box covered. You can put a tissue at the bottom and at the top so that the moisture will not make the roti soft.

* Try not to expose the dough or the rolled roti to air for long time because the moisture in them will go and make the dough hard.

Following this way will make your roti soft, puffy and very tasty.Kiss

soft roti

Cheers!

Answer 4

here is a video for this

Answer 5

Don't use wholewheat flour. Use simple wheat flour where the skin has been removed. wholewheat has wheat skin which won't make it softer. Don't use yeast no need. Yeast will make it spongier which is not required. I think it comes by practice. My mother used to cook soft roti with the same atta (wheat flour) whereas I made it hard. It all depends on water content and how to heat rotis.  

Pushker