for about 10 rotis, use 2-3 cups of atta.. put one spoon of salt, add water while u mix it with one hand (make sure it doesnt get too sloppy.. i generally use a 2 cup jug) once u think its got enuff water, kneed it around a bit and add about 2 spoons of oil..
to make the paire (depending on how big u want ur rotis), put the atta in ur hand and make it into a round ball. Pat it in the dry atta so it looks like a flat ball. Stretch it out abit with ur hands and place on bench or one of those flat boards.. and stretch it out (round.. this is the part i fail at) with the rolling pin (make sure its not toooo thin)..
then pick it up and do that throwy thing from one hand to another.. this evens out the roti.. then put it on the thava and after maybe 20 seconds or so flip it to the other side, it should be half cooked on one side by now, not fully cooked.. (in the meantime start the next pehra).. after awhile flip the roti over so one side is totally cooked..
when u flip it over, get a kapra and pat the side that cooked.. the roti should start to rise (make sure u dont press too hard and not too lighty either).. keep moving the roti around.. and wahla! its all done, dont have the heat too high, it shounldt be too hot otherwise the roti wont get cooked properly, if its too low then it'll turn out like pappar
Do u guys prefer to make roti with hard or soft dough of atta...staright out of fridge or freshly doughed...
*sigh*
i prefer hard dough cuz then the roti's are easy to rounden and flip - however,my mum prefers softer dough,and she makes 'em perfect! but my problem with that is, the rotiyaan are sort of nosey shaped and hard or holes in'em! aaargh!
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