News India Live, Digital Desk: Often the rotis made in the morning become dry by lunch or dinner. The main reason for this is lack of moisture in flour and not storing it properly.1. Use lukewarm water or milk: While kneading the dough, use lukewarm water instead of plain water. If you want the rotis to remain extra soft, then add a little milk to the water. The fat present in milk keeps the gluten of flour soft.2. The magic of ‘Moyan’ in flour: While adding flour, add 1 teaspoon of desi ghee or oil and a pinch of salt in it. It locks the moisture inside the dough, so that the rotis do not dry out for a long time even after baking.3. ‘Resting time’ is important. Do not make rotis immediately after kneading the dough. Cover the dough with a wet cotton cloth and leave it for 15 to 20 minutes. Due to this the dough gets set and the rotis also rise well.4. Correct way to bake: Temperature of the pan: The pan should neither be too cold nor too hot. Baking roti on very low flame makes it hard. High flame: Rotis should always be baked frequently on medium to high flame so that their internal moisture is maintained.5. Correct method of storage (most important)Casserole alone is not enough to store rotis: Ginger or a piece of cloth: Spread a cotton cloth at the bottom of the casserole. Before placing the rotis, place a small piece of ginger or a layer of cotton cloth at the bottom, so that the roti at the bottom does not get wet from the steam water. Aluminum foil vs cloth: It is better to wrap in a muslin cloth instead of foil paper as the cloth absorbs moisture and prevents the rotis from sweating. After kneading the dough for 20 minutes, the rotis will swell. Apply ghee immediately on the hot roti to prevent it from drying out with air. Utensils. Airtight container + cotton cloth. Moisture will remain intact.
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