The Butter Substitute To Use For Impossibly Soft Roti Bread

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A small amount of margarine or oil will give your dough an appropriately smooth and pliable consistency, and about 1 to 2 tablespoons of oil per 2 cups of flour will yield about ten rotis. You can even add a combination of Rama and vegetable oil to get the softest results. Adding fat to the flour does several things for your dough. First, it makes it less sticky and easier to work with; more moisture means more softness, and without the added fat, the dough will require more flour, which can create toughness. (This is also why you must shake off excess dry flour before transferring the disks to the pan.) You can also smear oil on the surface of the dough before covering it with a cloth to rest.

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One of the main pitfalls to watch out for when making rotis is overcooking, which will dry them out. Thankfully the margarine helps heat travel faster through the dough, speeding up the process and conserving moisture. Margarine, vegetable oil, ghee, and even olive oil can be used in roti dough (and spread over the finished product), and each one will impart a light flavor to the soft and airy flatbread.

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