Thread by @monikamanchanda

Let’s do a Roti making tutorial today. A roti 101 kinds since I know a lot of us struggle with it.

RT/Bookmark for later. #recipesInThreads

The key to a good roti is a soft and supple atta. It has to be soft, yet you should be able to work with it. The dough needs to be kneaded well. Warm water helps make a softer dough. Think of it as clay you can mould

We don’t add any salt or oil to the atta. If you are a beginner adding a tsp helps. Also adding a bit of whey from hung curd helps a lot. Or thinned buttermilk

Another important point when making rotis is to let the dough rest. Covered with a damp towel for at least 30 mins

Next step is to make a smooth ball. Roll it in your hands by keeping on one hand using the two fingers of the other to roll.

Coat with some dry flour before rolling. Don’t worry about using too much flour. You can dust it off later before you put it on the tawa

Roll in circular motion and be mindful of applying equal pressure. If the roti is rolled out evenly, it will cook evenly. It will also lead to a softer roti. This is my expert mum doing it so she is fast. Go as slow as you want

Don’t worry about them not turning out round. You can always use a large cookie cutter or lid of a jar to cut in a perfect round. Mine were all kinds of maps when I started and that’s not a big deal. Maybe maps of rotis are the way we will travel now ?

Dust the extra flour (use a pastry brush if you have else just use a kitchen duster). Put it on a fairly hot tawa. We put it on low flame at this point

Don’t let the first side cook too much (it should just start to cook) and flip. Increase the flame

When the bottom is cooked fully and browned you can go two ways. One is direct flame.
Put the roti directly on flame and using a tong cook. This IMHO takes a bit of practice and might not be the best beginners method but here it is

And even if you don’t do this, don’t be stupid like me and hold that tawa in the air. Keep it aside somewhere

Second method is the tawa method. Taking a kitchen duster, press on sides of the roti gently. This will help the roti fluff up. Don’t press too hard as we don’t want to puncture it

Take off the gas, apply ghee if you want (you have to if you ask me)

Bas ho gayee garama garam roti tyaar. Serve with favourite dal & sabji. Send me a dua along maybe ;)

Here is how to make dough if you are following this thread and asked.

https://twitter.com/monikamanchanda/status/1247886396569735168?s=21

https://twitter.com/monikamanchanda/status/1247886396569735168

Also some troubleshooting-
1. My roti is sticking a lot to chakla. It could be any of these
A. Too soft atta. Add more dry flour & knead again
B. Atta not kneaded well Enough. Knead & rest for sometime
C. Not enough dry flour. Someone here said rice flour works for dusting

2. Rotis are soft but not puffing enough. Could be
A. The rolling isn’t even. If rotis are thick from middle and thinner on the sides (this is the usual problem) they won’t puff up. Again, rolling even is important. Rolling round is not

B. Temp of the tawa. Check the above tweets to understand which side to cook how much before turning.

Keep sending problems, I will keep adding the answers to this thread so that everyone can see