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    Saturday, June 21

    This is what happens when you add oil to the dough

    Justin M. LarsonBy No Comments3 Mins Read


    Nailing the art of making perfect rotis may seem like a tough task, especially for someone who is new to cooking. Interestingly, in every Indian household, there are certain tips and tricks that help in easing out the process of cooking, and one such trick to make perfect roti or paratha is by adding one teaspoon of oil while kneading the dough. As much as this addition makes the process of kneading easy, little do we know what happens when oil is added to any atta dough. Let’s find out…Makes the dough softOil acts as a natural fat that coats the wheat flour particles, preventing excessive gluten development. This results in a softer, more pliable dough. When you roll out the dough and cook it on a hot tawa, the chapatis turn out softer and fluffier. Without oil, the dough may become dry and stiff, making rotis less tender.

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    Extends the shelf lifeAdding oil to the dough slows down moisture loss, which means your rotis or parathas stay soft longer, even hours after being cooked. This is especially helpful when packing meals for travel or lunchboxes. The light coating of oil creates a barrier that reduces drying, helping the dough and finished product retain freshness.Makes shaping roti easyOiled dough is smoother and less sticky, making it easier to knead, roll, and shape. This is particularly useful for dishes like stuffed parathas or puris, where the dough needs to be handled delicately. The oil prevents it from tearing or sticking to the rolling pin and board.

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    Adds more tasteThough subtle, oil adds a mild richness to the flavor of rotis and parathas. Some traditional Indian recipes, like mathri, poori, or ajwain paratha, rely on oil in the dough to enhance their savory, flaky taste. When the dough is cooked, the oil also contributes to a more appetizing golden color and aroma. Here are some more ways to make any roti, paratha or puri soft and delicious.5 Simple ways to make atta dough softGetting soft and pliable atta dough is key to making fluffy chapatis and tender parathas. The secret lies in a few simple tricks that enhance the dough’s texture and moisture. Here are five easy ways to make your atta dough softer and better.

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    Use warm waterAlways knead the dough with warm water instead of cold. Warm water helps in better hydration of the flour, making the dough more elastic and easy to knead. It also activates the gluten gradually, leading to a softer texture when cooked.Oil or gheeAdding 1–2 teaspoons of oil or ghee while kneading coats the flour particles and prevents the dough from becoming dry. This small step ensures the dough stays soft for longer and makes your rotis fluffier and tastier.Allow the dough to restAfter kneading, cover the dough and let it rest for 20–30 minutes. This allows the gluten to relax, making the dough easier to roll out and resulting in softer chapatis. Resting also improves the texture and enhances the flavor.





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