How to make puffed rotis
Roti is the most important thing in Indian food. In North India, roti is prepared twice a day in everyone’s house. Still many people do not know how to make good bread. Roti sometimes becomes hard when cooked and kept. Some people’s bread does not rise and some people’s bread gets burnt. In such a situation, today we are telling you some very interesting and useful tips by which every roti of yours will swell like a balloon as soon as you keep it on the gas stove. This trick told by mother will be very useful for you too. Then no one will say that the bread does not rise.
Make puffed bread like this
Roti becomes soft and good only when the dough has been kneaded properly. To make roti, first knead the dough and keep it for at least 15 minutes to set. The roti dough should neither be too thin nor too tight.
To keep the dough for setting, keep it in a plate or cloth or a wrapping bag. This will set the flour well for making roti. Now break the ball from the dough and make a round one. Keep in mind that while rolling roti, do not use very little dry flour. Apply dry flour to the roti at least twice and roll it out to make it bigger.
Now put the roti on the pan to bake and turn it only after it gets cooked very lightly. Bake the roti a little more from the other side. When you put the roti on the gas to cook, always keep the straight side i.e. the side from which the roti was cooked first, on the flame. Bake the roti by rotating it in a circular motion and lifting it occasionally. In this way each of your rotis will rise like a ball.
Some people keep the roti for baking from the back side due to which the roti does not rise properly. When roti does not rise properly, it becomes hard when stored. Bread baked this way remains soft for a long time. Apply ghee on roti and keep it in hotcase. Your roti will remain soft throughout the day.
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