What happens when flour is mixed with warm water?

Table of Contents:

1. What happens when flour is mixed with warm water?
2. What makes chapatis hard after cooking?
3. Why don't my chapatis puff up?
4. Is it bad to cook roti directly on gas flame?
5. How do chapatis puff up?
6. How thick should chapatis be?

What happens when flour is mixed with warm water?

Instead of being absorbed by the protein, the hot water is absorbed into the starch molecules. That leaves the gliadin and glutenin (the proteins in flour responsible for creating gluten) bereft of the water they need for strong gluten formation.

What makes chapatis hard after cooking?

If you don't roll evenly, some parts will be thinner and harder. And if your dough was too wet, you will be forced to add more flour when rolling and what you will get is hard chapatis. You could also use some oil-little though when rolling.

Why don't my chapatis puff up?

Why don't my rotis puff up? Puffed up rotis take practice and patience. A few reasons could be that the dough wasn't soft, the tava wasn't hot enough, or they weren't rolled out evenly and had thick and thin spots. But seriously, keep trying and soon enough, you'll be making beautiful rotis.

Is it bad to cook roti directly on gas flame?

No, there is nothing harmful in 'roasting' (after part baking on a tawa) directly on a wood, gas or electric burner. There are no harmful elements that would attach to the roti in this process, and a little charring (caramelization) is a desirable property.

How do chapatis puff up?

Flip the chapati over, the bottom should not have turned brown yet, but have lightened in color. Keep on the heat and flip over a few more times until both sides have turned a nice brown. After the first or second flip it should start puffing up. If not, don't worry, it will still taste good.

How thick should chapatis be?

Roll the chapati out with a rolling pin to a thickness of 1mm, applying even and gentle pressure. The best way to get the perfect round shape is to keep turning it clockwise as you roll. Sprinkle more flour if your rolling pin starts getting stuck to the dough.