Tuesday 19 November 2013

Cooking tip: Roti dough

Add a little curd to the wheat flour, if you aren't already doing that. The chapattis will turn out softer and fluffier. I promise.

You can also use the water from the curd or milk or the whey from paneer.

How much or how little to use? That's entirely up to you! You can knead the flour entirely with curd but that makes rolling the chapatti / roti a little difficult. 

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