Re: Roti
^I'm the same way. I find it easier to make parathas than rotis. I need to get back to roti-making practice. I'd like to try making some from barley flour as it's supposed to be very healthy and I've heard the rotiyan turn out soft.
Re: Roti
Hey rv, yea, my mum makes it for my dad (type 2 diabetic) but she found it pretty difficult to make them in beginning and they kept breaking. I just found this tutorial JOLADA ROTTI RECIPE / JOWAR ROTI / JOWAR KI BHAKRI / SORGHUM FLATBREAD | Cook With Smile
Re: Roti
^Thanks. I think you have to combine barley flour with regular aata for it to not break.
Re: Roti
^Thanks. I think you have to combine barley flour with regular aata for it to not break.
Yea, that's what my mum ended up doing but in that link she doesn't mix so maybe it's possible without.
Re: Roti
I made paratga today. Much easier than roti. I have ordered the silicone mat. I hate cleaning my countertop from the sticky ata
Re: Roti
I made paratga today. Much easier than roti. I have ordered the silicone mat. I hate cleaning my countertop from the sticky ata
As you get more practice, the stickiness problem should go away. I used to get so frustrated by this but now that my dough comes out right, there's no sticky atta when making a ball or rolling it out.
Re: Roti
Just keep trying, practice practice practice!
I use Golden Temple, and I had the same problem initially. When you knead the dough, do it on a thaali or something that looks like it. Use the palm of your hand to stretch out the dough like smear it on the thaal, then gather it into a round shape. Do this until your dough looks soft and you can make smaller balls out of it without cracks or wrinkles. That's how I check for it's doneness. Using oil or ghee isn't necessary. Just flour, salt and water.
Leave the dough in fridge or counter top, covered with a bowl upside down over it or in an airtight bowl at least for 15 minutes before you start making rotis.
Roll it out, and make sure tawa is hot before you put roti on it and do it like the video I posted before.
I roll out rotis on a clean countertop. After I am done, spray some all-purpose cleaner on it and leave it for a minute or whatever, then I just clean it with a washcloth. For the bailan, I wash it right away so I don't have to scrub the atta off it too much. Use scotchbrite to clean the bailan!
Re: Roti
You need to wrap the roti in almunium foil right after they are made. The cloth comes after. I knead by hand and use any atta. Rotis are no longer hard.
Re: Roti
Its called a patra. I use the same.
Idk abt others, but i just roll it out on my clean countertop =/ The 'mess' is just khushka, easily wipes off. My MIL used to have this round wooden thing that came with her bailan, she would roll out her roti on that. I think it's available at desi shops.
Re: Roti
I am new to making rotis too. My son only eats homemade rotis.
Few things i have learned:
Knead atta using warm water
Leave in fridge for few hours if less time i put it in freezer for 30 min
Dont cook on high flame and now even low....medium is best.
Dont knead atta very dry....