23 April 2015
How To Knead Atta (Wheat Flour) Dough
Here in the video below I demonstrate how to knead Atta by hand to make dough...
About Atta (Wheat Flour) Dough & Other Dough
Atta is wheat flour and the atta dough is used to make Indian flatbread that is eaten everyday. Roti, chapati, paratha are made of atta or wheat flour dough.
However, certain preparations like the famous tandoori roti which most of us are fond of, naan, kulcha etc are made of maida or all purpose flour. Bakeries, in fact, use maida for dough, almost cent per cent.
Maize or corn flour is used to prepare the famous Makki ki roti, a North Indian preparation that is eaten especially in the winter season.
Besan (Gram) flour is used to make used besan paratha and many other preparations like gatta, dhokla, curry, pakoras etc.
Other flours used to make dough for roti, albeit less commonly, are made from Bajra and Jowar.
How To Prepare Atta (Wheat Flour) Dough
There isn't much by way of a written procedure to make dough here, just to mention a few things, for the uninitiated, to making dough that is.
1. There is no fixed ratio of water to dough as such.
2. Add little water at a time and knead the atta till all the water gets absorbed. Only then add a little more.
3. Knead well each time till all the flour has absorbed the water and become a mass that can be knead easily.
4. Knead it well till it becomes a soft & smooth dough that can be rolled into a ball shape.. Kneading the dough well is the key here. As you knead gluten, the sticky protein, will form in the dough, the air gets knocked out and the dough becomes smooth and stretchy.
5. While kneading we do not add water but just wet the hands in water when needed and keep kneading till the dough is ready. The dough when done needs to be springy & soft, sticky but not wet enough to stick to your hands.
6. A soft, smooth and pliable dough will be easy to roll out and make the roti come out soft, smooth and fluffy.
7. Keep the prepared dough in a covered & airtight container and store in the fridge. Prepared dough can be used for about 3-4 days if kept in the fridge though the lesser time you keep it for the healthier it is.
8. Remember, rotis made of fresh dough do not turn out good. Let the dough sit for about 30-60 minutes before you make roti from just prepared dough.
9. The dough making process is much simpler than the detailed explanation as you can see in my video above.
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