Fine Ata roti Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Roti (also known as chapati or phulka) is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. There are many variations and it is eaten in many countries.
Here is the best “Fine Ata roti” recipe we have found until now. This will be smell and look delicious.
Ingredients of Fine Ata roti
- Take 1/2 kg of fine ata.
- It’s 1 tsp of salt.
- Take of Warm water as required.
- Prepare 2 tbsp of oil.
So make sure you put in enough water and knead it as long as you can for a lovely soft and smooth dough.Apply a bit of oil on it, cover and set aside for an hour or so to soften further.Divide Gluten free options for besan masala roti.Generally, we add wheat flour (atta) in all our rotis.
Fine Ata roti step by step
- Ata mein salt and oil mix karein (oil dalney se roti pakne ke baad soft rahegi and khiche gi nahi) neem garam pani se ata goondhen.
- Ata gondh kar 20 minute ka rest dein.
- 20 minute ke baad atey ko dobara gondh lein aur is ke pare bana lein jitni bhi roti dalni ho and 10 minute ke liay rest de(is se ata acha sa set ho jaey ga and roti belne mein asani hogi warna tou roti belne ke baad dobara apni jagha per ajati hai).
- Achi roti ke liay zarori hai ke tawa munasib garam ho na zyada garam ho na thanda.
- Roti ke pare ko rest dene ke baad is tarah se flat karle jaisa ke pic mein hai is se roti har taraf se even hogi kahi se moti kahi se patli nahi hogi and hamesha gole hogi.
- Roti ke pholne ke liay zarori hai ke us mein moisture baqi ho, so roti garam tawey pe dalney ke baad use palat dein and doosri taraf se bhi zyada na pakae ta keh jub roti ka moisture steam banega tou roti pholegi.
- Is tarah se aap soft and moist roti ba sakti hain.
Roti is simplest bread that is made everyday in Indian households.Knead the dough together until soft.Remember, atta flour will take up more water than normal white flour.
The gluten helps in the rolling and gives a softer roti.Be gentle while you roll as it might break.The atta is made by stone grinding, this process imparts unique taste to the roti or any bread made from the chapati atta.During the grinding process, the high temperature is produced by the friction of traditional stone/chakki.Because of this high temperature, the freshly ground atta has roasty, nutty smell.
