A lot of you messaged asking about the dough making process. So apart from the tips I have given in this thread yesterday. Here are a few videos that will help.

Roti making 101

#kitchenBasics #RecipesForThePeople #RecipesInThreads https://twitter.com/monikamanchanda/status/1247525514870272006

All you really need is atta and water. Rest is all optional. A tsp of oil/ghee helps beginners but is really not needed. We use it only for parantha/poori dough

Start with bringing together atta and water. There is really no set ratio but approximately around 1/2-3/4 cup of water for 1.5cups of atta. This will vary from brand of atta or temperature of water. You will need less of warm water (which I highly recommend)

Add water to the atta little by little. Helps you understand the texture and also reduce the situation when you have too much water. It’s a mistake I have made too many times during my initial atta making times.

Now is the time to knead the dough. Use your knuckles to knead the dough, it makes it smoother faster. Here is my mum kneading it. (It was easier for me to shoot this when she works than otherwise)

Continue kneading for about 3-4 minutes. I have tried many techniques but knuckles work the best

This should be the texture of your dough after kneading. We aren’t looking at elastic dough like for bread. Just soft, smooth.

Now rest the dough for 20 mins covered by a wet kitchen towel. And then knead again for 1 mins. Not too much just a few turns and knuckle hits. I feel it adds such a big difference to the final roti

That’s it your dough is ready. Let it rest for another 20 mins if you can. And make the softest of rotis

These arent the best or most asthetic videos or pictures but I felt that sharing was more important right now. So please bear with me and swalpa adjust maadi