Freeze Your Roti Dough

This tip is for those who find it really difficult to knead the dough for roti every day. I do find it difficult to knead each day! Yes because I have other chores to do - not because I need to take some “more” rest. Kneading every day doesn’t fit into my routine. Keeping in mind that there is no alternative of a home made roti, I tried to freeze the roti dough. And it went perfect. So am sharing that tip.

As you generally do, put dry flour (whole wheat flour has much more nutrition than plain or all purpose flour) in your kneading pot. Put 6 times the amount of flour than you need for one day cooking. I knead in a very big flat surface pot (tasla). The tip for freezing the dough is that you will pour a little amount of vinegar into it. Due to the antibacterial properties of vinegar, the dough won’t get bad in taste or smell as you freeze it.  Fruit vinegar is the best but synthetic vinegar can also do the trick. You just have to sprinkle vinegar on the dry flour. Mix with fingers to make sure the vinegar has mixed evenly in the entire flour. Now add water and follow your usual steps of kneading the dough to your desired texture. I usually get non-sticky, not too hard dough after kneading a couple of times.

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After kneading the dough, make six equal portions of it. Remember you have prepared 6 times the amount that you need for one day rotis. 3 portions put together an air tight plastic container & put into the refrigerator. Remaining 3 portions put in another air tight plastic container. Put it into freezer. For three days use the dough that is in the refrigerator. 

On the third day you have to take out the dough container from the freezer & put it immediately into the refrigerator. Leave it there whole night untouched. On the fourth day, at the time of cooking roti, take out the dough that was once freeze, now it’s in the refrigerator. Now it’s perfect dough for next three days. If you are smart enough & with more practice, you can increase the amount of dough, like you can dough for 8-10 days once.

This small time saving spares time for your passions, challenges, & productivity instead of just being productive inside the kitchen.        

See also: Nutritious Roti Dough

Written by,

Engr. Ayesha AlamKhurram

2 HIGHLY NUTRITIOUS DOUGHS FOR ROTI (flat round bread)

When you knead the dough for roti (flat round bread), you use whole meal flour or plain flour. Right? Here are tips to make your dough highly nutritious with no extra effort.

Add gram flour (besan) to your roti dough

After putting dry flour into kneading pot, add some sifted gram flour to the dry flour. You can add 10-40% gram flour as compared to the amount of flour. It depends on your taste how much you want to add. Even a little amount of gram flour will add extra nutrition to your roti without extra effort. First mix the gram flour into the dry flour to make sure it has spread evenly. Then start pouring water and knead as per your own steps. Make roti with this and it will be nutritious and delicious! 

Tip: Adding few drops of fruit vinegar or synthetic vinegar makes the dough soft and keep the dough safe from bacteria.

Gram flour

Add semolina (sooji) to your roti dough

First you need to sift and dry roast semolina until it changes colour slightly. Don’t over roast it or you might loose the nutrition present in it. Leave it until it is at the room temperature.

After putting dry flour into kneading pot, add some roasted semolina to the dry flour. You can add 10-40% semolina as compared to the amount of flour. Mix the semolina into the dry flour to make sure it has spread evenly. Then start pouring water and knead as per your own steps. When the dough is kneaded well, you can use it as per your requirements. Enjoy a delicious roti or even paratha!

Semolina  

See how to Freeze Your Roti Dough

Written by,

Engr. Ayesha Alam Khurram