Monday, 10 September 2012

How to make Smooth Chapati Dough

How to make Smooth Chapati Dough
Hi Friends, 
I know you must be thinking why i am posting such a easy regular method of making dough. But dear all please keep in mind all those school or collage going unmarried girls who never peeped into kitchen and wanted to learn basics of cooking. Even one of my friends complained that she don't know how to make really smooth dough. So this basic recipe is for all those keen to cook beginners and for whom those really want to get a smooth dough for roti/chapati. 
In North India chapati/roti is a staple food. We people use wheat flour for our basic chapati dough. Earlier people use to sieve flour before using but by the time people came to know that that sieved out fiber is most important thing in that flour. Now people have started mixing Soybean flour, black gram flour in their regular flour. At my home we mix one kg black gram flour for one month and soybean flour for next month in 10 kg regular wheat flour.Means 9kg wheat flour +1 kg soybean/black gram flour.  So this way we add more nutrition to our diet. Mixing these flours make a big difference in dough. Dough become hard soon and if not used within 2 days it become brown. So if you are doing so please make dough in small quantity and use it soon. 

Ingredients:-
Wheat Flour - 3 cups
Warm Water - 6 cups (approximate)
Salt - 1 tsp (see notes)

Method:-     

Add flour and salt in a wide vessel 

make a well in center and pour water in it and start mixing

Bring it together by continuously mixing with hands to make dough

  
slowly dough will came together 

apply water on hand and knead it for 5 min

Apply water on it and cover with damp cloth and leave aside for 10-15 min

After 10-15 min apply water in hand and knead for more 5 min.

 Now dough will be smooth 

Your Dough is ready

Grease a vessel you want to keep the dough 
grease it with oil (not too much)

keep your dough in it

Apply grease your hand with oil and apply smoothly on dough

Cover with a damp cloth or lid until use

Use it for chapati/parantha even i use it for poori in urgency

Notes:-
  1. In some states i have seen that people add salt in dough, but in my state we use simple dough without any salt, so make as per your choice.
  2. In our state we people use PARAAT a vessel to make dough. If you do not have that use anything you can use a vide bowl, a big plate etc.
  3. Warm water will make a smooth and quick dough. Water should be touchable, not too hot. You can also use normal water it will take bit more time. 
  4. Resting time is not necessary but it will give you more smooth  dough. You can make dough directly without resting time. But you try both and see the difference(my own experience).
  5. If you are in some summery area then keep the dough in fridge until use.
  6. It is important to apply oil and keep it covered with damp cloth or box with lid as it will prevent from drying of top layer.
  7. Use water accordingly. As some flour soak more water. 
  8. Always add water in small quantity step  by  step  and by apply on hands. It will prevent from over pouring of water in dough and getting batter instead of dough hehehehheh.

HOPE YOU WILL LIKE IT

LOVE
PariCash



19 comments:

  1. WOW simple and easy post !!!
    Nice explained !!
    If you are adding salt in the flour then plz don't keep it for more days it will become sour (khatta)

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  3. Nice informative post.. Even I have had people ask me about soft chapathi dough and was planning to do a post on my blog for it!!

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  4. wow akka... its very useful post... even my mom too knead the dough like this only...
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  16. is it correct ratio of flour to water 1:2. It shold be 2:1. with the given ratio the batter will be watery, not fit for rolling

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    Replies
    1. Dear Anonymus,
      I have explained in the notes(point-7) that you are supposed to use water according to your flour as some flours soak more water. My flour is having Chana flour and soyabean flour mixed with wheat flour so it takes more water to make dough then normal wheat flour.
      Hope you are satisfied with my explanation.

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  17. Hello Pari,
    The flour to water ratio you've give is opposite. Water should be half of flour, otherwise its true that it will become batter. So, for 3 cups flour, you'll only need 1.5 - 1.75 cups of water even if your flour contains other added flours apart from wheat. Even if I take wheat flour mixed with soyabean flour and take 1:1 ratio of this flour to water, it becomes very messy paste, not dough.

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  18. Thanks for sharing this blog with us.Use Soya Flour | Soya DOC for good health.

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