Chapatis are an integral part of daily meals in numerous Indian homes. However, making them soft and perfect rotis can be a challenge. Here are some practical tips which can transform your chapatti into softness and pliability texture. Read further on Dynamite News:
Quality of Flour matters
Start with good quality whole wheat flour (atta) that is fresh and finely ground. The quality of flour directly impacts the texture of chapatis.
Proper Kneading
Knead the dough thoroughly using warm water. This helps in gluten formation, which is crucial for soft chapatis. Knead for at least 5-7 minutes until the dough is smooth and elastic.
Resting Time
After kneading, allow the dough to rest for at least 15-20 minutes. Cover it with a damp cloth or plastic wrap to prevent drying. This resting period relaxes the gluten and makes the dough easier to roll out.
Cooking Temperature
Preheat a tawa or griddle on medium-high heat before cooking the chapatis. The right temperature ensures that the chapatis cook quickly and evenly without drying out.
Serve Fresh
Serve chapatis immediately while they are warm and soft. If preparing in advance, reheat briefly before serving to maintain their soft texture.
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