How to make Roti Dough using Stand Mixer?
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How to make Roti Dough using Stand Mixer?
Description
How to make Roti Dough using Stand Mixer? provides a straightforward method to mix and knead whole wheat flour with water to form a traditional roti dough. The process involves gradually adding water to the flour while the stand mixer runs on low speed with a dough hook, which helps bring the flour and water together into a soft dough. Optionally, cooking oil can be added either during mixing or afterwards to reduce stickiness and improve the dough's manageability.
The key to this dough is its pliable but not sticky texture, which makes for easier rolling into thin, even rounds suitable for cooking flatbreads. The recipe advises careful adjustment of water quantity and flour incorporation, ensuring the dough is neither too wet nor dry. Covering the dough and letting it rest can also help with texture and elasticity before shaping.
This dough recipe is a fundamental base for making fresh rotis at home and benefits from precision in mixing and kneading that a stand mixer can provide. It is suitable for doubling quantities with larger mixers to accommodate bigger batches.
Ingredients
- 2 cup whole wheat flour if using 6qt stand mixer, double the quantity in this recipe.
- 1 cup water start with little less and adjust as needed
- 1 teaspoon neutral cooking oil optional, generic cooking oil
Instructions
- Add the whole wheat flour to the mixing bowl of the stand mixer. If you like, you can also add salt at this time.
- Attach the dough hook attachment. Start the mixer at the lowest speed.
- Add a little less than 1 cup of water to the bowl while the mixer is running.
- In about 2-3 minutes, the dough will start coming together. Keep running the mixer at the lowest speed. If needed, you can stop the mixer and scrape the dry flour from the sides of the bowls using a spatula (I did not need to do this).
- (Adjustments) You can also stop the mixer and check consistency and add 1-2 tablespoon additional water as needed to form a soft dough. If the dough has become sticky, then you might want to add a little more flour.
- (optional) Once the dough has formed completely, add the oil, while the mixer is running. This is just to make the outside less sticky and easier to store. You can also apply oil by hands once the dough is formed.
- Stop the mixer. Cover with plastic wrap or a damp cloth and set aside for 15 mins.
- Once the dough has rested for some time, you can start making roti/phulka or paratha or store the dough in an air tight container in the refrigerator for later use.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 12roti
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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