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Answers: The rotis I make with ashirwaad atta gets hard even after 10 mins of making....pls don't aske to put milk in it.....give me some simple solution.

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its not with the brand...its the technique that matters. you can keep the following tips in mind:-

1. keep an optimum ratio of atta and water. add water and knead till the atta doesn't look dry. It should have absorbed the water and forms a dent when you press softly.

2. use luke warm water.

3. add a spoon of ghee or oil and 2 spoons of curd before kneading

4. don't make chapatis immediately after kneading the dough. wait for atleast half an hour before making the chapatis.

5. keep the chapatis covered after fluffing them. exposing them in the open causes them to dehydrate and become hard.

6. try to consume the dough as and when kneaded and use fresh dough each time you make chapatis

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I am not aware of branded wheat flour . But rotis made of sharbatee (a variety of wheat) remain soft for hours . Its a costly variety , so guess you may try for the most costly atta available ..also it depends on your expertise , guess you are aware of it , the right mixture of water ..etc .. also rotis made from atta with more water remain more soft ..

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Add a splash of olive oil and use lukewarm water when kneading the dough

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FOR SMOOTHE ROTI:

MAKE A DOUGH WHICH IS SMOOTH AND CAN BE EASILY MOULDED IN THE CHAPATI FORM. IT HAS TO BE SOFT AND SMOOTHE. YOU SHOULD MAKE THE DOUGH OF ROTI ATLEAST 30 MINUTES BEFORE MAKING CHAPPATIS.

WHILE ROATING THE CHAPATIS DON'T
TURN THE SIDE TO MANY TIMES

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right dough is the secret to the best rotis. right amount of water can be tested as follows:
- excess water in the dough will cause it to be sticky (to your hand and to the belan etc.)
- scant water will have two symptoms:
--- you will see that the small amount of dough is still stuck on the walls of the container on which you have made it.
--- it will not look smooth.
--- press it and you will know (by experience).

Also after preparing the roti, keep them wrapped in soft clean cotton cloth in a tight container.

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You can put small amount of butter instead of using milk...& leave it for atleast half an hour.

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www.vegantunes.com

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I would suggest that you should try to make roti on medium heat according to your stove and don't make them too thin so, that would probably help you make softer roti's. and also make sure your atta is well prepared. Because I know when my atta is not well prepared my roti's don't come out good either.

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dear,all the comments posted for your answer are right in their own way.yes,the dough mixture matters,adding all kinda stuff can make your rotis a bit softer but-but-but...
you cant try each and everything-you need a practical approach.here it is:-
1)check your dough mixture.it must be really soft but not sticky.you could add some portions of flour too to make it appear better and avoid the rotis being dry and hard soon.

2)roll your rotis thinner.it avoids the interiors to dry quickly.

in the end,keep your cooked rotis in some kind of thermoware to keep it hot.hotter rotis-softer rotis.i hope you would be benefitted by this.enjoy cooking....

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Rotis become hard b'coz dough is too hard.probably u make dough by using very less amount of water.so while preparing the dough use more water and make the atta absorb it by mixing for a long time &vid some energy.bt more water doesn't mean too much.....

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hey add a pinch of salt and half tablespoon of refined oil while kneading the dough....
do apply ghee on chapatis.....
chapati wud stay soft for longer time.....

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