I feel rather ashamed to admit this. I used to suck at making Chapatis/Rotis. I have heard from people whose staple diet consists of Roti that every demure housewife is judged by the shape and texture of the Rotis she rolls. I am not demure. Nor was I a perfect Roti maker. The latter saddend me, of course. So I decided to push things further and tried everything I could think of- every tip food blogs and recipe books had to offer. Most of my experiments ended in roadblocks and rock-hard Rotis.
My father-in-law, when he visited us for a couple of weeks along with my mother-in-law, used to be half scared during dinnertime, thanks to my skills or the lack of in the Chapati-making department. So I trudged on for a few weeks more to realize this: I needed to come up with my own method. The problem was my cooktop. Our environment-friendly apartment has an electric stove. Although it gives off heat and cooks food rather wonderfully, it needs a whole new skill-set to perfect making foods like Roti, Dosa and pancakes. The method of preparation doesn’t affect the latter two but making perfectly soft Rotis starts with making the dough.
Why? This is because you cannot show the Rotis on naked flame on an electric cooktop, an essential step for making soft Chapatis or even Phulkas. So the need to correct the dough arose and this is what I set out to perfect. After mixing, remixing and changing the quantity of the wet ingredients I used (thanks to diet-conscious Roti dinners every night), I hit jackpot. And I decided that it would be cruel to not share my method with the part of the world that owns/rents homes with electric stove. Since it is a tricky process (haha, just joking!), I decided to add the step-by-step process with pictures. Since I seldom do this, gather around and make the most of it, everyone!
The key to soft Rotis is three-fold:
- Warm water
- Use of yogurt
- Autolyse (autolysis)
When you hit all the aforementioned notes, there is no reason to eat another tough/crunchy/pull-your-tongue-out-and-die Roti again!
One cup whole wheat flour + extra for dusting
Two Tbsp olive oil (or vegetable oil)
Two Tbsp yogurt (any kind would do)
Quarter (to half cup) very warm water
Quarter tsp salt
Mix wheat and salt in a bowl. Add the olive oil and yogurt and mix it into a crumbly dough. Now add water gradually as you knead into a soft pliable dough. The amount of water you need could be anywhere between a quarter cup and half a cup (influenced primarily by the humidity in the air). When it forms a rough dough, transfer it to a clean working surface and knead with the heel of your palm. Stop when it comes together into a soft ball of dough.
Wrap it up in a kitchen towel or cheese cloth and let it rest anywhere between 30 mins and two hours (autolyse time!). If you plan to make it the next day, put it in a ziplock and leave it in the fridge. Bring it out the next day and bring it down to room temperature and then make the Rotis.
When you are ready to start making the Rotis, heat a pan on the stove top. Pinch the dough into equal size balls (one cup makes roughly 5 Rotis) and roll them smooth on the counter top. Dunk each ball ever so slightly in wheat flour. Gently press into a flat disk. Roll it out with a rolling pin into a thin, round (-ish in my case) circle. Switch the stove to medium. Place the circle in the pan/Tawa/griddle and let it cook. You will see small bubbles forming.
When quite a few of them form, turn it over. While it cooks, bunch up a piece of kitchen towel and use it to rotate the Roti on the pan. This will aid it in puffing up and cook evenly. When the other side has also equally browned, take it off the stove and place it on the cloth that you used to cover it initially. I like my Rotis with a drop of butter so I spread some before wrapping it up. You don’t have to if you prefer non-buttered Rotis.
So yes, Vaish- 1, Electric Cooktop- 0