How to make perfect, soft chakki atta roti at home?

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How to make perfect, soft chakki atta roti at
home?
Rotis are a part of household cuisines in every
North-Indian home. They are eaten from breakfast
to dinner. But making delicious soft Rotis is a
skill that requires precision. Thus you need to
know the process and the exact measures to excel
at the art of roti-making. Read till the end to
know the entire process of making soft Rotis in
detail. 
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Table of Content 

• The Dough 
• Kneading the Dough 
• Water in the Dough 
• Resting the Dough 
• Rolling out Rotis 
• Cooking Soft Rotis 
• Conclusion

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The Dough You just need two simple ingredients -
fresh wheat flour or chakki atta, and water to
make the dough for rotis or chapatis. Some people
like to add a pinch of salt while others might
add a little oil, but mostly the dough is
prepared without these extra ingredients.
Kneading the dough The prepared dough must be
soft, smooth and pliable. It essentially means
that you should not encounter too much resistance
while pressing down on the dough. Also, when you
press it with your fingers, it should leave a
mark.  Plus the dough should neither be sticky
nor too dry. It must feel smooth to touch. Once
you mix the flour and water well, start kneading
with your knuckles and palm. Stretch the dough
with your palms, bring it back with your fingers
and knead with your knuckles. Repeat this
sequence till it feels soft. Water in the
Dough Water plays a really important role in
preparing the dough. The steam that comes out
once the rolled-out Rotis are placed on heat is a
result of the water content in the dough. Thus,
it is water that makes the Rotis puff
up.  Therefore, a few extra drops of water and
some extra minutes while kneading might not be a
bad choice. The chakki atta keeps absorbing the
water. So, the more water you can incorporate
into the dough without making it sticky, the
better.
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Resting the Dough Resting the dough might not
exactly be critical to making good Rotis but it
is definitely useful. Resting the dough simply
helps it come together and smoothen out even
further. Thus, the dough gets more pliable,
easier to roll, and produces softer Rotis after
being rested for a while. Rolling out Rotis This
step might be the trickiest one and honestly, it
comes to you only with practice and
patience.  Don't get hung up on the shape of the
Rotis as a beginner. As long as they are close to
a circle, you should be good to go.  A small
lime-sized ball of dough is enough. But make sure
it's smooth and round as you start. Next, roll
out the balls gently with a rolling pin. Too much
pressure might cause a tear, while too little
pressure wont let your roti flatten out
evenly. Cooking soft Rotis Start cooking them on
a hot tawa or skillet. If the skillet is not hot
enough, the Rotis will take too long to cook and
eventually dry out. After starting with the Rotis
on a tawa, you need to finish things on an open
flame so that they puff up. If you don't have an
open flame or are not comfortable with it, you
can press down the roti gently with a cloth,
along the sides and it will begin to puff up on
the skillet itself.

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Conclusion  So, this was a simple recipe that
will help you make soft chakki atta Rotis at
home.  Don't forget, hot Rotis are best served
with some ghee applied on top. However, you can
choose to go with some butter as well. Soft
Rotis are good for taste but you need to ensure
that you pick the right atta for your health. You
should only choose premium quality fresh chakki
atta, like the one delivered by India Gate.
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