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At first, dough will stick all over your palms and fingers.
The oil help to keep rotis soft for long time or even till next day.The roti should be puffed up fully, just like a lancome free gift time balloon.# If youre completely novice, be careful while putting the using papa john's reward points rotis on direct flame.In Gujarat, its usually thin as handkerchief thats easy to digest. .The way the flatbread/roti balloons on the direct flame (or in the skillet/pan) will delight and amaze you.Using food processor or stand mixer with dough hook: Personally, I prefer by hands only.Did I say it taste heavenly with a dollop of ghee on warm roti.Lay the roti.Preheat cast iron (or non-stick) flat skillet.Start with 2 or 3 rotis per day.Ingredients: makes about 12-13 rotis, depends on size 2 cups whole wheat atta/flour ( homemade if youre lucky or store-bought) a pinch of salt 1 tsp oil more for coating the dough water as needed rice flour tao promo code or whole wheat flour for dusting I recommend.My Grandma taught me with her some very valuable tips she learned from her years of experience.# Warm water help to bind soft and springy dough. .Add water little by little.If your roll your rotis like a panty shape, dont freak out.

Tear off pieces the size of small limes (smaller or larger, as you like).Knead it with your knuckles adding a little water knead it for 2-3 minutes and now your dough should be no longer sticky.You can refrigerate any leftover dough up to 4-5 days.Use the refrigerated leftover dough in 24 hours maximum.If youre using fresh stone-grind flour, sieve it to remove coarse particles for better rotis.Its very simple yet need a good amount of practise to get round and soft roti.Make a well in center and add oil.


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