Soft Roti Dough Tips:Often, to save time, women knead the dough together and keep it in the refrigerator, but within a few hours a black layer forms on it and the rotis also become hard. If you are also troubled by this problem then these smart kitchen hacks are going to be very useful for you.
To make work easier in the kitchen, we often knead excess flour and store it. But due to exposure to the cold air of the refrigerator and the process of oxidation, the upper layer of the flour becomes black and flaky. Rotis made in such conditions are neither good in taste nor good for health. Let us know the ways by which flour will always remain fresh.
The easiest way to prevent the dough from turning black is to use grease on it. When you knead the dough, apply a little cooking oil or desi ghee on it before storing it. This oil acts as a barrier between the flour and air, which retains moisture and prevents the flour from turning black.
Many people keep the flour in any open vessel or normal bowl and leave it in the refrigerator. The gas and air of the refrigerator absorbs the moisture of the flour. Always store flour in a good quality airtight container. With the lid completely closed, outside air will not be able to enter inside and the dough will remain the same as you kneaded for several hours.
If you don’t have an airtight container, you can use aluminum foil. Keeping the dough ball tightly wrapped in foil paper prevents it from drying out. Apart from this, slightly wetting a clean cotton cloth and covering it over the flour also helps in maintaining its whiteness and softness.
Adding a little salt to the flour while kneading it also prevents it from turning black quickly. However, do not store the flour in the refrigerator for more than 24 hours. Rotis made of freshly kneaded flour are not only easily digestible but also provide more nutrition to the body. By making these small changes, you can eliminate this big tension in your kitchen forever.
