thanks mam.......you are a well educated person.........your technique is so good...... you are my teacher of cooking......i am very thankfull...to you
Rotis look amazing.. however in South Africa 🇿🇦, we use boiling water to make the dough, and some oil , optional some butter too, to form dough, otherwise dough becomes hard..
I always use warm water. I’ve personally never needed to use hot water. Depending on the type of atta maybe you could. And oil is also an option but not necessarily. If using whole wheat atta you can use little oil
Thank u, madam! At present I live alone in Himalayas and I hv been finding it difficult to prepare Rotis though I hv all the necessary equipment for making Rotis. This video should help to do it effortlessly! Thanks again!! -Love.
Rotis came out as shown in the video. Preparing dough, kneading, rolling, cooking in med high heat and puffing by gently pressing the edges with kitchen towel done as explained. Enjoyed the puffing method of rotis. Wish to continue this experience. I tried many recipes but disappointed. Now I will continue this method. Thank you ma'am
Shazia can I ask you, sometimes when I make the dough it turns out sticky when I take it out the box to make a round ball. It’s literally sticking to my hands, and very soft to the point where I can’t roll it out round because it’s just way too soft. However if I add less water when i knead the dough, the dough turns out like yours, nice and elastic, not sticking to my hands. It also puffs up nicely, unlike the sticky dough, I notice it doesn’t even puff up. However, with the sticky dough the end result is my rotis are nice and soft when you eat them, but with the elastic dough like yours it puffs up, but it becomes hard when we sit down to eat them. I don’t know what’s the right way sticky dough or smooth dough?
Susan Waugh hi there! Hmmm it shouldn’t be that sticky and soft that it’s hard to roll out. Now it can be soft some people like it even softer. Once you knead dough that is more soft after refrigerating it can be the right consistency. But usually it’s not a sticky dough. Use warm water. Other elements like the heat, how long the roti was on the griddle, type of rough will all give some different results. Try not to add to much dry flour that burns and makes roti tough as well.
If you are not going to refrigerate the atta before I do room temperature water this way it’s not very soft and easy to work with. If you will be refrigerating the dough then using you can do warm water. Even if it’s softer as it sits in the fridge it becomes the right consistency.
... but u hv not shown how to put it on directly on the flame of the stove ! U must try that also &show it on your next video!! Well, a lot of family people in India do it so that it puffs &better cooked.
@@marinarebollardegomez3327 you can use like warm water. If you will be using the dough right away I would recommend to knead the dough little tough so with lukewarm warm water. Because it can be hard to work with dough too soft. If you will be using the dough layer after refrigerating knead it bit more softer because it will get tough in the fridge.
I'm a bit confused here... You said you're from 🇵🇰 right?? Since most of the world knows that Roti and Chapati are from 🇮🇳 what makes you such an expert in them?? Just curious that's ALL! 🫓🤔🤨
Wow absolutely amazing thanks for caring and sharing God bless you
Excellent demonstration of chapati making.
Thanks for sharing. Well explained how to make dough ball
thanks mam.......you are a well educated person.........your technique is so good...... you are my teacher of cooking......i am very thankfull...to you
Rotis look amazing.. however in South Africa 🇿🇦, we use boiling water to make the dough, and some oil , optional some butter too, to form dough, otherwise dough becomes hard..
Best instructional video yet on chapatis thank you!!
What temperature should the water be?. I’ve always known roti to be made with. Hot water and oil.
I always use warm water. I’ve personally never needed to use hot water. Depending on the type of atta maybe you could. And oil is also an option but not necessarily. If using whole wheat atta you can use little oil
I use very hot water. Initially need to use a spoon to mix the water and flour before I knead it.
Thank u, madam! At present I live alone in Himalayas and I hv been finding it difficult to prepare Rotis though I hv all the necessary equipment for making Rotis. This video should help to do it effortlessly! Thanks again!! -Love.
Thank you!
Look so delicious 😋😋💯💯
Amazing roti
You and Sadia are my inspo for making my own rotis! I started last year and am muvh better now!
Awesome!! Yes just takes a little practice.
I know it has nothing to do with making roti, but you are gorgeous!
Thank u for sharing ❤️
The chapatis are great and as beautiful as you.. Tq
amazing! i think i can finally make chapati!
Beautiful
My God they look fantastic.
Want to try thnk u so much
Very easy and simple tips. Thanks
Thank you I followed your recipe tonight and it was so easy and delicious, Regards Susan
That is amazing! Thank you
Much appreciative with your skill’s, with this Roti u don’t apply salt?
Very helpful! Thank you!
Awesome I am glad that helped ☺
Great! I can't wait to make them to my family.. thank you!
good thank you.
Thanks so much ❤looks amazing and super easy. Will definitely try to make it 👌thanks for sharing 🙏🤗
Rotis came out as shown in the video. Preparing dough, kneading, rolling, cooking in med high heat and puffing by gently pressing the edges with kitchen towel done as explained. Enjoyed the puffing method of rotis. Wish to continue this experience. I tried many recipes but disappointed. Now I will continue this method. Thank you ma'am
Thank you for sharing this recipe. Do you use any oil at all? Also can you make in stand mixer without oil?
Amazing 😩💕💕💕👏🏻👏🏻👏🏻
Hello maam, excellent demonstration step by step ,pls could u teach sam way paratha stuffed paratha
Shazia can I ask you, sometimes when I make the dough it turns out sticky when I take it out the box to make a round ball. It’s literally sticking to my hands, and very soft to the point where I can’t roll it out round because it’s just way too soft.
However if I add less water when i knead the dough, the dough turns out like yours, nice and elastic, not sticking to my hands. It also puffs up nicely, unlike the sticky dough, I notice it doesn’t even puff up. However, with the sticky dough the end result is my rotis are nice and soft when you eat them, but with the elastic dough like yours it puffs up, but it becomes hard when we sit down to eat them. I don’t know what’s the right way sticky dough or smooth dough?
Susan Waugh hi there! Hmmm it shouldn’t be that sticky and soft that it’s hard to roll out. Now it can be soft some people like it even softer. Once you knead dough that is more soft after refrigerating it can be the right consistency. But usually it’s not a sticky dough. Use warm water. Other elements like the heat, how long the roti was on the griddle, type of rough will all give some different results. Try not to add to much dry flour that burns and makes roti tough as well.
Nice video!!! First like
Great details! Like how anyone can do this with following this video. I'm gonna do it this weekend.
Wow, beautiful, thabk you❤
Please let me know the temperature of the water, thank you so much 🙏
Thank you. Great explanation. Love the videos
appreciate it thank you!
👍
Awesome :)
Temp of water should be to help melt solid butter if it’s not solid it what make a difference how warm the water is
Your bread is as beautiful. You too beautiful .
Thanks for sharing your experience ❤️.
Bishnu Prasad thank you
Sedap
Tqvm .
Plz make a video on how to make biryani.
Muhammad Awais hi! Yes I do have a video on biryani
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
I use boiling water and salt and oil and out little butter .
perfect
hi roti can you chaat pl
Is it lukewarm water or just cold water
If you are not going to refrigerate the atta before I do room temperature water this way it’s not very soft and easy to work with. If you will be refrigerating the dough then using you can do warm water. Even if it’s softer as it sits in the fridge it becomes the right consistency.
Lovely. Please make a nice meal for them -;))😅
It's super hard for me
I try many times watched many tricks still find difficult
Mmm.
Please advised if u used hot, boiling or cold water
Hi! I always use warm water. Cold water will make the dough tough.
Which brand flour do you use?
Lovely Tutorial! Where is your griddle from?!
Thank you! its a square non stick from william sonoma
Only flour & water. Cold water. Room temprature. Warm water
Wtf?
Super.. Sub done .. stay connected
Thanks so much!!
What temperature is the water
What temperature of water?
And the temp or the water is? Cold or hot ? Warm?
Hi! my apologies, it needs to be very warm
No salt or oil?
... but u hv not shown how to put it on directly on the flame of the stove ! U must try that also &show it on your next video!! Well, a lot of family people in India do it so that it puffs &better cooked.
Yes you can do that as well!
She never said the temperature of the water!
@@marinarebollardegomez3327 you can use like warm water. If you will be using the dough right away I would recommend to knead the dough little tough so with lukewarm warm water. Because it can be hard to work with dough too soft. If you will be using the dough layer after refrigerating knead it bit more softer because it will get tough in the fridge.
Temperature of the water ?
Temperature of the water to knead the dough should be warm. Please visit my blog for more details. www.theshaziablog.com
Thank you
Nice medam
It looks nice to see it but
In reality 😭😁
Julie Manzoor haha
😂😂my chapatti is not rising...
but i followed all the steps
I think you’re using too much flour for rolling. Sorry that’s my opinion.
Ok video but too much oil....
.....
I'm a bit confused here... You said you're from 🇵🇰 right?? Since most of the world knows that Roti and Chapati are from 🇮🇳 what makes you such an expert in them?? Just curious that's ALL! 🫓🤔🤨