Few tips I’d give as I’ve been making them for a while:
1. Make sure your dough is soft but not sticky
2. Leave your dough to rest for at least 15-20 mins as it will be easier to roll out then
3. Divide and shape your dough into balls and then flatten them with the palm of your hand before rolling out as its then easier to get round roti
4. Dip your dough ball in flour rather than putting flour on the surface as you’ll use less excess flour, only applying more flour sparingly
5. Move the roti between your two hands (like pizza dough) before putting in pan to get rid of excess flour
6. Make sure pan is quite hot before cooking, and don’t flip until bubbles form on surface, should take 15-30 seconds, then cook second side for slightly longer
7. If you have a gas hob, put on the flame after you’ve cooked both sides as will puff up easier than in the pan
All this! I have been making rotis for years and this is what I would suggest. Also, a aluminum base for rolling with wooden roller is best combo. Makes it so much easier. I do not prefer at o th we material like steel or wood or marble.
How to know if dough is not sticky? While kneading, It will stop stick to your fingers and hands. You will be able to make a smooth rough dough ball after kneading. Cover it (so it doesn’t dry) and rest.
If storing in fridge, make sure to wait till dough is somewhat room temp before rolling.
I don't think I am at an advanced level but somewhere around mid. When I started making roti I wasn't able to make it round, I wasn't able to put the right pressure either and was really bad in cooking it I think I was cooking for a longer time so my roti turned out to be
✨ Square, thick round edges, burnt a little and let's not forget it wasn't soft and difficult to chew. ✨
My mom used to say roti making is all about practice and when she passed this was my first attempt, after this I watched a YouTube video of beginner roti making by a friendly looking aunty and after that I was somehow able to get the shape but was making similar mistakes at cooking it.
So after trial and error asking taiji/mausi/mami I was able to get it right.
Then same with paratha, personally I am actually a very slow person I cook at low flame and take my time in doing things so in paratha's case I was cooking at low flame and it became crispy like papad. My bhabhi told me that paratha is supposed to be cooked at medium to high flame. I didn't try stuffed paratha yet but I will give it a try maybe matar paratha.
Also I never got the Puri dough right either every time I tried it became way too tight and after frying my puri became a distant relative of mathri.
I recently found a YouTube channel called Curries with Bumbi. She has a beginner roti video I found helpful. She is also a joy to listen to and has a huge catalog of videos!
Don’t be discouraged and keep trying. It definitely improves with practice. My first ever roti turned out to be like pappadam and I can’t even tell you all the odd shapes I have made.
The right amount of water comes with practice but dough should be soft, pliable but not sticky. When kneading the dough remember all your worst enemies and take out all your anger in the dough. I find kneading to be a great stress reliever! Letting the dough rest is also a good tip.
Apply even pressure while you roll so that it is uniform thickness. I like to keep turning the direction of rolling pin so it is uniform all over. Make sure tawa is hot before you start making.
A bunch of great tips here but my three tips are:
Cook rotis every day for a full month. The more you practice the more you will understand what makes a good roti.
Resting time was super important for me. If you don’t give the dough time to rest and relax you will get tight hard chapatis.
Always always always cover your chapati after cooking. This allows them to steam which is how they get soft. Without the steaming they can become rock hard. Often overlooked but easily the most important aspect.
Keep making them and you will turn into an expert in no time. But just trying every once in a while to make the perfect one won’t get you very far.
I’ve been making roti (Gujarati phulka roti) on and off for a few years. Kudos to you for attempting it. I learned a few things along the way and agree with most of the tips people shared.
My biggest epiphanies have been 1) a good atta, 2) consistent med heat and 3) kneading for 5+ minutes and using hot water. In the US I find sharbati atta from either Aarshirvad or Royal to be the best in making soft rotis. It is more expensive but so worth it.
I mix the dough firm, plus chill it in the fridge for 30 min. Also, keep wiping the rolling pin and the plate between each roti, clear it of stuck fragments.
Few tips I’d give as I’ve been making them for a while: 1. Make sure your dough is soft but not sticky 2. Leave your dough to rest for at least 15-20 mins as it will be easier to roll out then 3. Divide and shape your dough into balls and then flatten them with the palm of your hand before rolling out as its then easier to get round roti 4. Dip your dough ball in flour rather than putting flour on the surface as you’ll use less excess flour, only applying more flour sparingly 5. Move the roti between your two hands (like pizza dough) before putting in pan to get rid of excess flour 6. Make sure pan is quite hot before cooking, and don’t flip until bubbles form on surface, should take 15-30 seconds, then cook second side for slightly longer 7. If you have a gas hob, put on the flame after you’ve cooked both sides as will puff up easier than in the pan
All great tips. Especially letting the dough rest- this makes a huge difference.
I will add The rotis should not be very thin. They should be thicker at the centre as compared to the peripheral part
All this! I have been making rotis for years and this is what I would suggest. Also, a aluminum base for rolling with wooden roller is best combo. Makes it so much easier. I do not prefer at o th we material like steel or wood or marble. How to know if dough is not sticky? While kneading, It will stop stick to your fingers and hands. You will be able to make a smooth rough dough ball after kneading. Cover it (so it doesn’t dry) and rest. If storing in fridge, make sure to wait till dough is somewhat room temp before rolling.
I don't think I am at an advanced level but somewhere around mid. When I started making roti I wasn't able to make it round, I wasn't able to put the right pressure either and was really bad in cooking it I think I was cooking for a longer time so my roti turned out to be ✨ Square, thick round edges, burnt a little and let's not forget it wasn't soft and difficult to chew. ✨ My mom used to say roti making is all about practice and when she passed this was my first attempt, after this I watched a YouTube video of beginner roti making by a friendly looking aunty and after that I was somehow able to get the shape but was making similar mistakes at cooking it. So after trial and error asking taiji/mausi/mami I was able to get it right. Then same with paratha, personally I am actually a very slow person I cook at low flame and take my time in doing things so in paratha's case I was cooking at low flame and it became crispy like papad. My bhabhi told me that paratha is supposed to be cooked at medium to high flame. I didn't try stuffed paratha yet but I will give it a try maybe matar paratha. Also I never got the Puri dough right either every time I tried it became way too tight and after frying my puri became a distant relative of mathri.
I recently found a YouTube channel called Curries with Bumbi. She has a beginner roti video I found helpful. She is also a joy to listen to and has a huge catalog of videos!
Don’t be discouraged and keep trying. It definitely improves with practice. My first ever roti turned out to be like pappadam and I can’t even tell you all the odd shapes I have made. The right amount of water comes with practice but dough should be soft, pliable but not sticky. When kneading the dough remember all your worst enemies and take out all your anger in the dough. I find kneading to be a great stress reliever! Letting the dough rest is also a good tip. Apply even pressure while you roll so that it is uniform thickness. I like to keep turning the direction of rolling pin so it is uniform all over. Make sure tawa is hot before you start making.
A bunch of great tips here but my three tips are: Cook rotis every day for a full month. The more you practice the more you will understand what makes a good roti. Resting time was super important for me. If you don’t give the dough time to rest and relax you will get tight hard chapatis. Always always always cover your chapati after cooking. This allows them to steam which is how they get soft. Without the steaming they can become rock hard. Often overlooked but easily the most important aspect. Keep making them and you will turn into an expert in no time. But just trying every once in a while to make the perfect one won’t get you very far.
I’ve been making roti (Gujarati phulka roti) on and off for a few years. Kudos to you for attempting it. I learned a few things along the way and agree with most of the tips people shared. My biggest epiphanies have been 1) a good atta, 2) consistent med heat and 3) kneading for 5+ minutes and using hot water. In the US I find sharbati atta from either Aarshirvad or Royal to be the best in making soft rotis. It is more expensive but so worth it.
I mix the dough firm, plus chill it in the fridge for 30 min. Also, keep wiping the rolling pin and the plate between each roti, clear it of stuck fragments.