This is one of the simplest ways to prepare dough for rotis or Indian flat bread. Ever since I have come across this method, kneading is no longer a headache for me. It is a no fuss way of kneading dough for rotis. You will find it easier than the traditional way that you have been following this far.
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| autolyzed no knead dough roti-palak parantha |
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| no knead dough for roti, chapati, Indian flatbread, naan |
After 30 minutes, all you need to do is gather the dough and knead it lightly for one minute. Your dough is good to go for rotis. Enjoy soft, fluffy rotis.
Nevertheless coming back to dough kneading technique, known as autolysis, this is primarily a bread kneading method. But I find it easier to knead dough for rotis - super quick and simple.
I can relate to this dough kneading method, as I have seen my mother in law do something similar. What she does is take flour in a pan and immerse it in water. Then she leaves it undisturbed for half an hour. After that all she does is gather everything and knead.
My autolysis roti making technique is slightly different. I do not add oil or salt to the dough. I simply use 3 ingredients:
1. Lukewarm water - 1/2 cup or little more
2. Oatmeal - 1/4 cup
3. Whole wheat flour -1 cup
Take lukewarm water.
Add oatmeal. You may use whole wheat flour and any other multigrain flour if you so wish.
Mix oatmeal well with a spoon or knife.
Then add whole wheat flour and mix until no dry flour is in sight.
Just gather everything once.
Leave it covered for 30 minutes.
After that, all you need to do is gather the dough and push it slightly, just like kneading. This helps activate gluten in whole wheat flour, which gives you soft, fluffy rotis.
The best thing about this autolysis roti making technique is that rotis remain soft for a long time.
2 cups- whole wheat flour (you may use multigrain sans soy)
1/2 cup- oatmeal
3/4-1 cup- water (depending on the type of whole wheat)
1 tsp- fenugreek powder
1 tbsp or handful of wheat bran (optional) - I often use it
1 tbsp- flax meal
Put the water in a vessel. You may take lukewarm water or normal water.
Immediately add fenugreek powder and flax meal to it and mix.
Next stir in oatmeal and bran (you may add more amount of oats as per your requirement).
Mix and immediately add whole wheat flour.
Mix well with a spoon or laddle.
Keep it covered for 20-30 minutes.
After half an hour, you will see every ingredient gathered into a dough on its own.
The flour should have absorbed the water itself, without the need to do so.
Use your wet hands to gently knead it once or twice.
Done; start with this no knead/autolyzed dough and make soft, fluffy diabetes-friendly rotis.
1/2 cup- palak puree (spinach leaves blended with 2-3 tbsp of water, ginger, garlic, green chilly, and salt)
1 tsp- jeera, ajwain
1 tsp- oil/ghee
1 1/2 cup- Multigrain/whole wheat atta
Autolyzed No Knead Palak Parantha: Procedure
Prepare palak puree with the given ingredients.
Take the puree in a big bowl.
Add jeera, carom seeds, and oil/ghee.
Gradually add atta to the puree.
Keepmixing with a spoon until just mixed. The mix should look like wet sand.
Let the atta mix rest for half an hour.
After 30 minutes, use wet hands to combine the ingredients into dough.
You do not need to knead the dough. Just press once or twice and your palak dough is ready to go on the tawa in the form of roti.
You will enjoy super soft rotis with autolyzed dough - that's a promise.
1 cup of water
1 cup of ragi flour (finger millet)
salt
jeera (cumin), ajwain (carom), spring onion, onion, coriander leaves, curry leaves, green chillies, red chilly powder, roasted sesame seeds, and any spices of your choice
1 tsp- oil
Add water, salt, and oil to it.
Cover with lid and pressure cook on high for 1 whistle.
Immediately release the pressure and add ragi flour.
Mix it speedily and allow the mix to sit undisturbed for 15-20 minutes.
By allowing it to rest,you will get to experience the magic of autolysis in the form of a beautiful dough.
Mix all the remaining ingredients in the dough.
Your ragi dough is ready for making akki roti or ragi parantha.
Rolling out the ragi dough is just like making a makki ki roti.
If you face problems rolling out the dough, I have a simple technique. Take a butter paper or aluminum foil, dust it with flour.
Roll out small balls of ragi dough.
Take one ball and place it over the butter paper.
Take a plate. Press the ragi ball with the plate.
Cook it just like makki ki roti.
More sprouted flours :
How to sprout barley at home:
How to make bajra sprouts:
How to sprout lentils:
How to sprout red lentils:
How to sprout black chickpeas/white chickpeas:
How to sprout whole wheat:
How to sprout amaranth seeds:
How to sprout quinoa and make quinoa flour at home
How to sprout fenugreek seeds or methi dana :
Nevertheless coming back to dough kneading technique, known as autolysis, this is primarily a bread kneading method. But I find it easier to knead dough for rotis - super quick and simple.
This no mess, no fuss dough making technique, which requires little to no kneading.
I can relate to this dough kneading method, as I have seen my mother in law do something similar. What she does is take flour in a pan and immerse it in water. Then she leaves it undisturbed for half an hour. After that all she does is gather everything and knead.
My autolysis roti making technique is slightly different. I do not add oil or salt to the dough. I simply use 3 ingredients:
1. Lukewarm water - 1/2 cup or little more
2. Oatmeal - 1/4 cup
3. Whole wheat flour -1 cup
The No Knead Dough
Chapati or roti or Indian flat bread is a quintessential part of Indian diet. In North India, roti is a staple enjoyed in all the three meals of the day.
Ideally the no knead technique allows the flour and water enough time to interact, helping the flour absorb more liquid. In the traditional dough kneading method, you force water into the flour, and knead and push it too much, which will speed up activation of gluten and the flour cannot absorb water on its own.
But this method of roti making is different.
Add oatmeal. You may use whole wheat flour and any other multigrain flour if you so wish.
Mix oatmeal well with a spoon or knife.
Then add whole wheat flour and mix until no dry flour is in sight.
Just gather everything once.
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| gather the ingredients and leave for 30 mts |
Leave it covered for 30 minutes.
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| smooth atta no knead technique |
The best thing about this autolysis roti making technique is that rotis remain soft for a long time.
Diabetes-friendly dough autolyzed
How to make diabetes-friendly atta at home:
1/2 cup- oatmeal
3/4-1 cup- water (depending on the type of whole wheat)
1 tsp- fenugreek powder
1 tbsp or handful of wheat bran (optional) - I often use it
1 tbsp- flax meal
Put the water in a vessel. You may take lukewarm water or normal water.
Immediately add fenugreek powder and flax meal to it and mix.
Next stir in oatmeal and bran (you may add more amount of oats as per your requirement).
Mix and immediately add whole wheat flour.
Mix well with a spoon or laddle.
Keep it covered for 20-30 minutes.
After half an hour, you will see every ingredient gathered into a dough on its own.
The flour should have absorbed the water itself, without the need to do so.
Use your wet hands to gently knead it once or twice.
Done; start with this no knead/autolyzed dough and make soft, fluffy diabetes-friendly rotis.
No Knead Palak Roti Dough
When you try out autolysis for kneading dough, you will never look back . Personally, I have never kneaded the dough the traditional way ever since I heard of autolysis. It had made life easier and mess free.Here's how you can follow the same no knead process for palak parantha.
Ingredients1/2 cup- palak puree (spinach leaves blended with 2-3 tbsp of water, ginger, garlic, green chilly, and salt)
1 tsp- jeera, ajwain
1 tsp- oil/ghee
1 1/2 cup- Multigrain/whole wheat atta
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| how to make palak parantha with autolysis no knead dough |
Autolyzed No Knead Palak Parantha: Procedure
Prepare palak puree with the given ingredients.
Take the puree in a big bowl.
Add jeera, carom seeds, and oil/ghee.
Gradually add atta to the puree.
Keepmixing with a spoon until just mixed. The mix should look like wet sand.
Let the atta mix rest for half an hour.
After 30 minutes, use wet hands to combine the ingredients into dough.
You do not need to knead the dough. Just press once or twice and your palak dough is ready to go on the tawa in the form of roti.
You will enjoy super soft rotis with autolyzed dough - that's a promise.
Ragi Paranthas: How To Autolyze Ragi Dough
How to make sprouted ragi atta at home with homemade ragi sprouts.
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| ragi roti/akki roti |
I have already shared how to make fluffy soft ragi roti at home without wheat flour. Here's presenting no knead ragi dough.
Ingredients
1 cup of ragi flour (finger millet)
salt
jeera (cumin), ajwain (carom), spring onion, onion, coriander leaves, curry leaves, green chillies, red chilly powder, roasted sesame seeds, and any spices of your choice
1 tsp- oil
How to make autolyzed ragi dough for akki roti:
Take a 2-or 3 liter pressure cooker.Add water, salt, and oil to it.
Cover with lid and pressure cook on high for 1 whistle.
Immediately release the pressure and add ragi flour.
Mix it speedily and allow the mix to sit undisturbed for 15-20 minutes.
By allowing it to rest,you will get to experience the magic of autolysis in the form of a beautiful dough.
Mix all the remaining ingredients in the dough.
Your ragi dough is ready for making akki roti or ragi parantha.
Rolling out the ragi dough is just like making a makki ki roti.
If you face problems rolling out the dough, I have a simple technique. Take a butter paper or aluminum foil, dust it with flour.
Roll out small balls of ragi dough.
Take one ball and place it over the butter paper.
Take a plate. Press the ragi ball with the plate.
Cook it just like makki ki roti.
More sprouted flours :
How to sprout barley at home:
How to make bajra sprouts:
Thnx for sharing such a lovely technique. Warm water usage was known to me but nvr tried keeping the dough for resting like this and today after trying realise it does makes better chapaties.
ReplyDeleteExactly! It is the easiest, no fuss technique to knead dough, isn't it? Earlier kneading was a big hassle for me, but not any longer :) Happy me.
DeleteSuch a brilliant share Ravneet. .thank you for this
ReplyDeleteThank you for stopping by dear.
DeleteWow can't wait to try
ReplyDelete