The 'Secret' To Using A Roti Maker

The 'Secret' To Using A Roti Maker

The results that you get with your Roti Maker will vary depending on one main, overlooked aspect of making Roti or Tortilla, the dough or atta. 

It is without a doubt one of the most important elements in making perfect roti and to get those puffs that millions of people enjoy.  

But to get the puffs, you must first understand the puffs.

The build up of steam inside the roti is what causes these the roti to puff up and cooks from the inside, but how does this steam get there? 

Well, when we knead the dough we slowly add water to the dough to soften it and get perfect consistency. This water becomes a part of the dough and eventually turns to steam when it's cooked. 

However, your machine and technique also come into play when you are making roti which is why a perfect puff is not always guaranteed.  

If you flatten the roti and cook it on the bottom for too long the moisture in the dough will escape from the top, leaving your roti dry and hard. This is a common mistake when you start using The Roti Maker.

The solution to this is to flip the roti after 15- 20 seconds. The top plate provides heat while pressing, but the moisture is still escaping from the top. The first flip ensures both sides are semi-cooked which locks the steam in the middle.

When you start to see steam pockets forming flip it again and put the top plate down to initiate the puffing. If you've followed all the steps your roti should at least form some steam in the middle. 

Sometimes the roti might tear causing the steam to escape, but that is still fine as the build up of steam from the inside is enough to cook the roti from within. 

If you have a cheap Tortilla Maker it is only heated from the bottom plate the roti won't cook fast enough leaving it raw from the inside and the steam cannot build up and cook it from the inside the way it is supposed to. 

The Curved Ceramic Dish Roti Maker is heated from the top and bottom so when it presses the dough flat it helps seal that moisture in by applying even heat distribution from the top and bottom. 

One hack that we use is we apply 2-3 medium presses in a pulsing fashion rather than pressing it down hard for multiple seconds.

If your dough is not flattening easily it's because it is too hard.

So let's talk about how to prepare the dough to get the best results from your machine.

Disclaimer: If you have a stand mixer, this makes things a lot easier!

Start with taking two cups of whole wheat or white atta. We recommend the following brands for the best results:

  1. Aashirvaad Atta
  2. Laxmi Bhog Atta
  3. Shakti Bhog Atta
  4. Nature Fresh Sampoorna Chakki Atta
  5. Annapurna Farm Fresh Atta
  6. Sher Atta
  7. Golden Temple Atta

Take two cups of flour and start to add lukewarm water, start bunching the atta together until it starts all come together into one dough ball. 

Notice we haven't given an exact water measurement and the reason for this we want to go by how the atta feels as opposed to how much water we add.

Since we are adding the water slowly to the atta we ensure that it is distributed evenly in all parts of the dough.

For safe measure for 2 cups of flour we won't need more than 1 and 1/4 cup of water. 

This rule also applies if you are using a stand mixer. Start that machine slowly with just the dry flour and add water every 15-20 seconds. The even distribution of water ensures that all of the dough moist and the same consistency. 

You will also have to knead the dough for at least 5-7 minutes to ensure your dough isn't clumpy. Doing this by hand is a lot more challenging whereas a stand mixer will make this process less tiresome. 

Once the dough comes together and is a single consistency let it rest for about 15 minutes so it can settle and rise. 

After letting it rest you want to knead the dough again for 2-3 minutes with some vegetable or olive oil. This will make make it extra soft ensure easy presses and less sticky. You can add oil based on your discretion, the more the better! You can also substitute this for Ghee (clarified butter) for a similar result. 

Keep in mind again, making a roti is an art form that has been passed down from generations. It it takes patience, practice and experience to prepare perfect roti so remember that perfect results are not always guaranteed, but they are achievable.

With the use of this comprehensive guide and The Roti Maker you'll be well on your way to making perfect roti to enjoy with your family!


Older post

Products In This Article

The Easy Roti Maker is the best Roti Maker and Tortilla Maker on the market. Comes with curved ceramic plates and a 10 inch cooking surface.