News India Live, Digital Desk: Winter Special Recipes: Winter season, hot mustard greens and corn bread with lots of ghee or butter… just hearing the name makes your mouth water, isn’t it? But as soon as it comes to making it, most people start sweating. The biggest complaint is that the corn bread breaks while rolling, or it becomes hard and dry.
If you also have the same problem, then stop worrying. Today we are going to tell you all those secrets and easy methods, after knowing which your corn roti will also become soft, soft and puffy like a balloon.
The whole game is about kneading the dough!
First and foremost, the secret of corn bread lies in its flour. If you knead the dough properly, half the battle is won there.
- Warm Water Magic: The biggest mistake that people make is kneading the dough with cold water. Corn flour does not contain gluten like wheat flour, which would bind it together. Therefore, always use lukewarm water. This makes the dough soft and easier to handle.
- Mix this one secret thing: If you are making it for the first time or you are very afraid of breaking the roti, then do a small task. Mix two spoons of wheat flour in one cup of corn flour. This will give some elasticity to the roti and it will not break easily. If you don’t want to add wheat flour, you can also add a small boiled potato or a little grated radish to the dough. This also makes the roti soft.
- It is important to rub with palm: You don’t just have to add the corn flour, you have to knead it well with the bottom of your palm for 5-7 minutes. As you knead it, it will become smooth and soft.
- Knead little by little: Never knead all the dough at once. Corn flour dries very quickly. Therefore, take the dough in small portions as per the number of rotis to be made and knead it and make rotis immediately.
Now it’s time to roll and bake the bread.
If the dough is well kneaded, making rotis is child’s play.
- Say ‘no’ to the cylinder: Don’t try to roll corn bread with a rolling pin, especially if you’re new. This is the biggest reason for its breakage.
- Wonders of plastic sheet: The easiest way is to take a clean plastic sheet or ziplock bag. Apply a little oil or ghee on the sheet. Place the dough ball in the middle and cover the other part of the sheet on top. Now press it lightly with a plate or your hands and give it the shape of a roti. This is the most foolproof method.
- Bake on correct flame: Heat the pan on medium flame. On very high flame the roti will burn and on low flame it will become hard. Put the roti on the pan and when light brown spots appear on one side, turn it.
- Inflate like a balloon: When the roti sinks a little from both sides, hold it with tongs and cook it directly on the gas flame. You will see that your bread will puff up like a balloon!
Simply, apply a generous amount of white butter or desi ghee on hot roti and enjoy it with mustard greens. Try making it this way once, believe me, now you will never be afraid of making corn bread every winter.
