Bread & Bakery

  🧂 Ingredients: Premium MP Atta – 2 cups (approx. 250g) Warm water – ¾ cup to 1 cup (180–240 ml), as needed Salt – ¼ tsp (optional) Ghee or oil – 1 tsp (for the dough) Ghee or butter – optional, for brushing after cooking 🔪 Tools Needed: Mixing bowl Rolling pin (belan) Rolling board (chakla) Tawa or flat pan (A cast iron or heavy-gauge aluminum tawa with 4 mm thickness is perfect — it holds heat evenly and helps roti’s puff up nicely.) Clean kitchen towel ❌ Avoid These Types of Tawās 1. Worn-Out Non-Stick Tawās Appearance: Scratched or peeling non-stick coating. Why Avoid: Damaged non-stick surfaces can release harmful chemicals and unevenly heat, leading to poor roti quality. 2. Rusted or Pitted Cast Iron Tawās Appearance: Visible rust spots or deep indentations. Why Avoid: Rust compromises heat distribution and can affect the taste and texture of rotis. 3. Thin or Warped Tawās Appearance: Uneven surface or warping at the edges. Why Avoid: Such tawās heat unevenly, causing rotis to cook inconsistently and not puff properly. Note: Always ensure your tawa is clean, flat, and free from any damage to achieve the best results in roti making. 👣 Step-by-Step Method: Step 1: Prepare the Dough In a mixing bowl, add 2 cups of MP Atta. Add ¼ tsp salt (optional) and 1 tsp ghee or oil. Mix well to incorporate the ghee/oil into the flour. Slowly pour in warm water, a little at a time. Mix and knead the dough for about 10–12 minutes, until it becomes soft and smooth. Cover the dough with a damp cloth and let it rest for 25–30 minutes at room temperature. This resting period makes the dough soft and easier to roll. Step 2: Divide and Roll After resting, knead the dough again briefly (1 minute). Divide it into small balls (golf ball size). Avoid using too much dry atta while rolling – excess dry flour can make the rotis hard after cooking. Roll out each ball into a 6-inch round roti, evenly thin. Step 3: Cook the Roti Preheat the Tawa Properly: Ensure your tawa is preheated on medium-high heat before placing the roti. A hot tawa helps the roti puff up. Place the rolled roti on the hot tawa. Cook for 30 seconds, then flip when bubbles form. Cook the second side for 30–45 seconds, until light brown spots appear. Flip again and press gently with a spatula or clean cloth — the roti should puff up. Cook both sides well, then remove from the tawa. Step 4: Serve Brush with ghee or butter if desired. Keep rotis warm by wrapping them in a clean kitchen towel or placing them in a covered container. Serve hot with dal, sabzi, or curry. How Long Can the Dough Be Kept? Storage for Later Use: In the Refrigerator: If you can’t make the rotis immediately, you can store the dough in an airtight container or cover it tightly with plastic wrap and place it in the refrigerator for up to 2 days. In the Freezer: For longer storage, you can freeze the dough in small portions. Wrap each portion in plastic wrap or a zip-lock bag and store in the freezer for up to 1 month. Thaw the dough in the fridge overnight or at room temperature before using. Best Time to Consume: Fresh dough is ideal for making rotis within 24 hours. After this, the dough may become slightly dry or lose its softness. ✅ Tips for Best Results: Use warm water, around 100–110°F (38–43°C) — not hot. Adding a little ghee or oil in the dough improves softness and flavor. Let the dough rest well to make rotis soft and easy to roll. Avoid using too much dry atta while rolling — it can make rotis hard or dry after cooking. If the roti doesn’t puff up, it’s still perfectly fine — it’ll taste great! Make sure the tawa is free from old burnt roti residue or any black patches. Avoid Overheating: Don’t let the tawa become too hot; if it smokes or the roti burns too quickly, reduce the heat.