I just have to make sure it's fully cooked. I'll keep trying and post if it comes out well next time. Otherwise I don't think it could be the tawa. I always keep it on high heat. We both seal it in a container with paper inside. Here are a few pointers: Are you using the exact same brand of atta flour? There are a lot of variance in the characteristics of different brands of atta. The storage of roti after you make it can also produce different result.
If you use a storage that lets steam pass, roti will turn hard faster, compared to a airtight container that traps steam and turns the roti soft. Maybe try to use the same storage pot as your M. This reason is unlikely but known to happensomething similar to placebo effect.
Any food cooked by a super-trusted person like the mom of the family will automatically be considered superior, even if they are no better than a comparable food prepared by another person.
Maybe you can do a blind taste test? But definitely if all of you are ok with it. Ron Ron 6 6 silver badges 11 11 bronze badges.
Mom's everything is always the best. I'd also propose a few tests, if your mother-in-law is willing: You mix up the dough with your ingredients, you set up your tawa, you roll them out If still not enough, repeat them all, but use her ingredients. Joe Joe Thank you for the long comment! We've tried the first option, and it turns out fine when she cooks it.
So it must have to do with frying time. But we use the same stove, burner, tawa and dough, regardless. Elsie : it might be worth having her watch you closely as you cook You can also try watching her.
As she likely just does it by habit after years of cooking, you can ask her to talk as she's doing it, explaining what she's doing and why. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Also join us across all of our other channels - we love to be connected!
Authors: Anne Wangechi. November 30, AM. Chapati is a very common diet all over Kenya especially during celebrations. Recommended articles. Choice of flour.
Cold water. Cooking immediately. Not covering your dough. Not adding oil. Too low or excess heat. The more you cook, the more easier it will all become and the tastier your food will get! Cooking Diaries Why are my rotis cracking and not soft and fluffy? Posted on April 3, This ensures that your rotis will be soft and they will remain soft if put in a casserole. You will know how much water you require depending on the smoothness of the dough. Add water till you are able to assemble the dough.
Once you have roughly formed a dough, add water little by little, blend the dough with your knuckles and the heel of your palm to incorporate the water in the dough. But ofcourse we don't use gm of flour for a single Chapati. Answer will depend on ur uses. I think normal size can be made but ya it depends person to person…. While some bakers add extra water to keep their dough soft, a couple teaspoons of lemon juice is the magic ingredient for making your dough even softer and more pliable.
Mix seven cups of flour with the yeast and gluten flour. Stir with a wooden spoon until well blended. Wrap the chapatis in foil; place them in an airtight container and freeze them to keep them fresh for a week. Place the chapatis in a "ziploc bag", by placing butter paper in between them and freeze them. Don't store all the chapatis together; store in portions as you can use each portion according to your needs.
Sharbati wheat is a regional variety of atta, derived from the wheat grown in the Sehore and Vidisha regions of MP. Also known as the MP wheat, Sharbati atta is sweeter in taste and better in texture. Roti is generally cooked dry without oil on a griddle, or in a Tandoor.
0コメント