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|male cook, on 14/3/2017 03:35am|
initially i used to belive that water makes roti soft , but as i read more and do more experiment i realized mixture of water and oil ( emulsion ) makes roti soft , that is because where as water makes roti soft , oil trap that water inside roti because roti has to go through heat and cool cycle so that will evaporate water inside it , same happens when you microwave roti without sealing inside a air tight container , it makes roti as hard as rock , so moral of the story ? use wise mixture of water and oil to make roti , also cover the roti in oil coating by putting more oil when you store it ( inside or outside refridgerator ) , to that end whenever roti need to be heat in microwave do so in airtight container and put some water drops inside container to produce steam, also using milk to make roti will be the best instead of oil this is because milk is natural emulsion , obviously quality of dough makes difference too , however key players are same
|Mamta, on 15/3/2017 07:15pm|
Interesting theory! I never add oil or Milk to my chapatti dough and my chapatties are always soft. I have never seen any north Indian, the main chapatti eaters of India, adding oil to chapatti dough. To paratha and pooro dough yes, but to chapatti dough, no.
I know that in some regions of India they do add oil, but it is not the norm.
The trick is to make the dough soft, cook on a hot (not over hot) gridle, put them in a stack and keep them in an airtight container or wrapped in aluminium foil.
Hope this helps😀
|geetika, on 19/3/2018 06:20am|
I know that earlier my grand mother added milk to make the dough of chapaties and parathas.
I dont understand though how they last longer?
They remail soft ofcourse
|Mamta, on 20/3/2018 06:56am|
Milk in dough will keep them soft, perhaps because of the fat content of it, just like adding oil/ghee. I am not sure how it will keep it fresher longer, although I remember my grandmother doing the same for poories and parathas made for travelling.
|Chuffa, on 29/3/2018 07:10pm|
Even when the roti are hard, I lightly soak them in water, then microwave them for 15 seconds or warm through in the oven for two minutes. Works every time.
|Mamta, on 30/3/2018 05:54am|
...or you can lightly pan fry them on both sides, they make pretty reasonable parathas.
|Neha, on 3/4/2019 02:31pm|
This is a trick I learned as a student reheating pizza the next day (I’ve grown past that!) but the trick to microwaving and not removing all the moisture is to take a paper towel and saturate it with water and place it in the corner of the microwave. This effectively steams the chapatti/ bread and you get warm, soft rotis without any sogginess from direct wetting.
|Mamta, on 14/4/2019 01:47pm|
Although I never heat Chapatties or bread of any kind in a microwave oven, I must try this trick of yours. Thanks for sharing 🙂
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