what is the best way to make indian chapati/roti ahead of time for dinner?!
I was thinking if I can make chapati 1-2 hours before they come, half cook them and leave them aside. when they come, all i have to do is heat and finish off cooking them completely. did someone try it before?
i can try making them completly and set aside by covering with napkin, but considering the mediocore rotis i make, i am worried if they will stiffen or become soggy. please help.
i can roll out naan, keep it ready for baking. then bake for 1-2 minutes to finish, when they come??
Answers:
Best Answer - Chosen by Voters
what is that? just eat sushi
must eat sushi now!
I do this all the time!
Just make your rotis/chapatis as you normally do and then cover them in a cloth and i usually put them in a hotpot, you can just leave them covered in the cloth. they will be fine. If you think they will go hard then just make the dough slightly more softer than you would so add a tad more water.
Hi: Why don't you try out the whole wheat tortillas (small size) When you get ready to serve them, melt some butter in a non-stick pan and gently fry on both sides until they are warm, then serve them.
Me
If you make them ahead and finish them later, they are too moist to roll out or turn stiff on the griddle.
I usually make them fresh but occasionally, this is the best way to do it. Spread a square of aluminum foil on your counter top enough to cover all your rotis. Line the bottom with waxed paper(just so aluminum doesn't touch food - optional). Now make rotis one by one and stack it on this. Once you are done, top it with another wax paper/tissue and bring it from the bottom to cover the top.
When guests arrive, turn your oven to 350 deg F and let it in for about 7 minutes. Warm rotis ready.
No worries ..I have done this before for my friend's party .. We made 100 chappathis. The trick is to add oil ( We did add more oil than normal since we wanted the chapathi to be soft ) when you mix the dough instead of adding when you cook on the skillet/tava .
Then cook it on the stove and roll them with aluminium foil ..We had like 20 rolls in one foil and left it in oven ( grill -oven ,switched off ) . We started at 2 pm , finished preparing chappathis by 4 pm and dinner was at 7 pm .
You dont have to heat the chappathis since they were in oven and wouldn't have got so cold ..
I use slow-cooker (crock- pot).
1. Heat crock-pot to low for 20 minutes. Keep it at low Temperature setting. Low setting is same as 180 deg F.
2. Add extra Ghee, and some yogurt to make the dough.
3. Make your Chapati, fully cooked
4. Wrap about 6 Chapatis in Aluminum foil. Open the crock pot, put the Aluminum foil wrapped Chapati in the crock pot. Close the lid
5. Repeat the process til your Chapatis are all done.
6. Get a kitchen towel and soak in water.Squeeze out the water. Microwave the moistened towel for about one minute. It will be steaming. This adds just enough humidity so that the Chapati do not dry out.
7. Cover the Chapatis in crock-pot with steaming kitchen towel. Cover the lid
8. Chapatis will remain good, not chewy, not dry, not soggy. As a matter of fact they will be soft and warm. You can keep Chapatis this way for about 2 hours.
If you are making a lot of Chapatis, transfer them in dutch oven and place them in the preheated oven at 200 deg F.
If you are making about a dozen of Chapati, use a Tortilla warmer. They are sold on the Internet and good to keep chapati warm for about one hour. They are made like a round mitten from insulated material.
