6 Effective Hacks To Knead The

Softest Rotis

Using Khapli Wheat Flour & Whey

Are you done making the paneer and going to throw away the leftover pale yellow liquid (whey)?  Wait, do not throw it; instead, make a soft roti by combining it with khapli wheat flour. Whey or curd water has been shown to be rich in nutrients, proteins, minerals, and vitamins. However, when used to make roti dough, it improves its elasticity, provides a nutritional punch, and, of course, reduces food waste. Learn how you can make the best use of this liquid to make the softest roti every time.

Khapli wheat flour, made from emmer wheat, has been used for centuries in India due to its health benefits. Aashirvaad Chakki Khapli Atta provides extra nuttiness and 30 per cent more protein than the regular wheat flour. Additionally, it is rich in dietary fibre that supports better digestion. However, when using it with whey to achieve the best results every time, it requires tactics such as proper kneading, resting the dough, gentle handling, and more.

When you are replacing all the water with whey while making the dough, you are on the right track towards the softest roti. The lactic acid present in the whey liquid softens the khapli flour’s weak gluten. This step makes the dough more pliable and provides a softer roti when cooked properly. After cooking the roti, the mild tang is barely noticeable. Take a test: first try making a roti with regular dough, then with the dough kneaded with whey, and you will notice the difference. 

Using the whey in the right amount and at the correct temperature is another factor that determines the softness of the roti. You need to make sure that you use whey at room temperature or slightly lukewarm; cold whey makes the dough stiffer. Additionally, it is important to note that khapli wheat flour is more thirst-quenching than regular wheat flour due to its higher bran and fibre content. So it is essential to incorporate the correct amount of whey. For example, if you are preparing a standard batch of 8-10 rotis, then you will require around 180-220ml of whey to combine the khapli wheat dough.

Description: Kneading the khapli dough properly is crucial for making the soft, pliable rotis in every batch. Use whey gradually while combining the flour for a perfect dough. The khapli flour requires gentle handling rather than heavy kneading. Over- or aggressive kneading can make your dough tough. So remember, gentle folding and pressing work better. However, while kneading, if the dough is a little sticky, do not add dry flour, as it can ruin it. Just keep pressing and folding for a few more minutes until you achieve the perfect texture. 

Once the dough is combined, let it rest for around 15-20 minutes. It is essential, as this resting process allows the fibre to fully absorb the mixture. Cover the dough bowl with a damp cloth to retain moisture. It promotes the easy rolling of dough while making roti. If you skip this process, it leads to hard rotis. After the dough has rested properly, knead it once again before making your rotis.

Store your softest roti in an insulated casserole, or you can simply follow these two techniques. First, the polybag method: place the rotis in a polybag and freeze them. Before using, defrost them outside for about 1 hour, then sprinkle them with water and toast or microwave them. Second, to keep your rotis fresh for a whole week, wrap them in aluminium foil and store them in an airtight container. 

Preparing just a fluffy roti isn’t a proper utilisation of the whey. If you have more in the refrigerator, you can use it in more interesting recipes. Like while preparing smoothies, baking bread, whipping up a soup, soaking rice before cooking and much more. This guide ensures zero waste and uses the resources already available in the kitchen carefully. So, when are you making the softest roti using this zero-cost whey with Aashirvaad Chakki Khapli Atta?