Bread is a head in Indian food. A plate with lentils, vegetables and rice looks incomplete without it. Fresh, warm and soft rotis are not only relaxing, but also good for health. Many people seek ways to make soft rotis, but they often ignore mistakes that can affect both taste and nutrition. If you want to benefit the most from your bread, keep some things in mind. From cooking and storing the dough, small rapes can create a big difference. Some common mistakes have been given to avoid here so that your rotis becomes right, tasty and healthy for you and your family.
Read: 9 Pro Tips to make the right Punjabi-style missi bread at home
There are 7 common mistakes here while making plain bread:
1. Use incorrect amount of water for insert
The secret of a good bread begins with flour. If it is very difficult, the rotis becomes dry. If it is very soft, it becomes difficult to roll the rotis. The key is that until the dough does not soften the medium, then add water slowly. A well thick dough ensures that your rotis are light and alcoholic.
2. Roll the rotis immediately
Freshly kneaded dough may seem ideal, but rolling it directly can make the rotis difficult. Relaxing the dough for at least 10 minutes allows to develop gluten, making it more elastic. This causes soft, viable rotis that remain tender for a long time.
3. Rotis directly cooked on flame
Many people keep the bread directly on top of the flame so that it can be puffed. However, this practice can remove essential nutrients and expose food to harmful chemicals from direct heat. The best way to cook the rotis is on a tawa first, flip them as required, and then put them on the flame to get trapped.
4. Using a non-stick pan for cooking
Non-stick pan may look convenient, but they are not ideal for making rotis. Traditional iron tawa kept the heat better, even giving cooking and bread to give a natural taste. An iron griddle also adds a small amount of iron to your food, which is beneficial for health.
5. Aluminum foil
Many people wrap rotis in aluminum foil to keep them warm. However, aluminum can react with heat and food, which is not good for health. Instead, store the rotis in a clean cotton cloth or an untouched container to keep them fresh without any risk.
6. Use only multigrain flour for rotis
Multigrain flour may look like a healthy option, but it does not suit everyone. Many grain -made rotis can be difficult for some people to digest. If you have digestive issues, it is better to stick to wheat, jowar, millet, or ragi rotis instead of using the mixture.
7. Rolling rotis unevenly
Equally rolled bread cooked properly and puffs well. If it is too thick in some places and very thin in others, it will cook unevenly. Completing the same thickness, use a rolling pin to level it evenly. In this way, your rotis will completely cook on the griddle and the soft and drunkard will be out.
Next time you make bread, keep these points in mind. Some small changes can create all differences, ensuring that your rotis are soft, delicious and packed with nutrition.
