Cooking Hacks: What happens when you mix curd in wheat flour and knead it? Know the magical recipe to make soft rotis

During the summer season, a common complaint of women is that soon after making the roti, it dries up and becomes hard and papad-like. No one feels like eating such dry and tasteless rotis. If you are also troubled by this problem, then you need to change your traditional method of dough kneading a bit. You might have been shocked for a moment after hearing the name of Curd in Flour, but this small cooking tip will change your daily cooking style forever. Let us know about this easy and effective home remedy, which will keep your rotis as soft as cotton for hours. After all, what happens when you add curd to flour? If you want the rotis to become velvety and soft, then next time do not use just plain water while kneading the dough. Secret method: Before kneading the dough, add two to three spoons of fresh and plain curd (do not take sour curd) in it. The moisture and good bacteria present in curd make the texture of the dough very smooth. Miracle of lukewarm water: After adding curd, always knead the dough with the help of lukewarm water. This combination of curd and lukewarm water gives such flexibility to the flour that the rotis are prepared very delicious and soft. Never forget these important rules while kneading the dough. The biggest reason for the roti becoming hard is that the flour does not get time to absorb sufficient amount of water. If you knead hard dough in a hurry, the rotis will never become soft. Always knead the dough loosely and softly: The more and more flexible the dough is kneaded, the more fluffy the rotis will be. Rest of 30 minutes is necessary: ​​Do not start rolling rotis immediately after kneading the dough. Cover the kneaded dough with a wet cotton cloth or lid and leave it for at least half an hour. Due to this, gluten in wheat flour becomes active, which helps in keeping the rotis soft for a long time. You can also make good use of curd water. Many times, while making Chakka Dahi or Shrikhand at home, extra water of curd is left, which people consider useless and throw it away. Tip: Instead of throwing away this nutritious water, you can knead the dough directly with it. This water also has the same effect on the flour as curd and your rotis become very soft. Dough can also be kneaded with buttermilk or butter milk. Apart from curd, buttermilk is also a wonderful option to make rotis soft. If you extract ghee from milk cream at home, then store the white water (whey or buttermilk) that remains after separating the butter in a vessel. Benefit: Kneading the dough with this leftover butter milk not only makes the rotis as soft as cotton, but the high-protein present in the buttermilk also makes the wheat rotis extra protein-rich (nutritious) and healthy.