Why Replace Water with Curd While Kneading Dough?
Roti is a staple of Indian households, from breakfast to dinner. It provides a rich source of carbohydrates and nutrients. However, many struggle to make soft, puffed rotis. Recently, Mohamed Hussain, a caterer from Chennai, shared secrets on Instagram. He suggests replacing water with curd for game-changing results.
Why Does Roti Turn Hard?
According to Mohamed, roti hardens due to improper handling of moisture. Understanding how moisture affects dough is key to soft rotis.
Add Curd to the Dough
Mohamed recommends mixing curd with hot water and adding it while kneading. This locks in moisture, keeping rotis soft for hours in a casserole.
Do Not Apply Oil
Contrary to popular belief, coating dough with oil does not make rotis softer. Instead, cover the dough with a wet cloth and let it rest. This relaxes gluten, resulting in softer, less chewy rotis.
Use High Flame
Roast rotis on a high flame on both sides. Low flame makes them biscuit-like, while high flame keeps them spongy and soft.
Use Cloth Over Paper
Store roasted rotis in a cloth, not paper wraps. They will remain soft even the next day.
