Most People Make Roti Wrong — My Father's Trick for Soft, Puffed Chapati

Beta, hard, flat, leathery roti isn't your hands - it's three small truths nobody slowed down to teach you. Roti is just flour, water, and your hands. Here are 7 old tricks for soft, puffed chapati, the way my father's mother made it for every meal. My mother's Indonesian kitchen too:    / @cooktheindonesianway   THE 7 TRICKS (written out so you can keep them) - 1. The roti is made in the DOUGH, not the pan. Soft, kneaded, rested dough becomes soft puffed roti almost by itself. Fix the dough and the rest is easy. 2. Soft dough, NOT stiff. Add water slowly, past where you'd stop, until it's soft and slightly sticky - as soft as your earlobe. A firm dough gives a firm roti, always. 3. REST the dough 20-30 min, covered. The gluten relaxes so it rolls willingly instead of springing back tough. The rest is half the softness. 4. Roll it EVEN and round, not too thin. Uneven thickness burns thin spots, leaves thick spots raw - and it won't puff. An even skin traps the steam. 5. The tava must be HOT and dry. A cool pan dries roti into a cracker. Hot and fast keeps it soft - bubbles, flip, light brown spots. 6. The PUFF: after both sides cook, put the roti over the open flame a few seconds (or press with a folded cloth). The steam inside balloons it into soft layers. 7. Keep them soft: a touch of ghee, stack them, wrap in a cloth. The steam of the stack keeps them folding-soft. Left open, a roti goes leathery in minutes. Safety: puffing on the flame - use tongs, keep face and sleeves back, keep children away. CHAPTERS - (adjust to final render; keep 0:00 first) 0:00 Why your roti is hard and flat 1:14 A quick word (my father's book is coming) 1:48 Trick 1 - Roti is made in the dough 2:18 Trick 2 - Soft dough, not stiff 2:50 Trick 3 - Rest the dough 3:20 Trick 4 - Roll it even and round 3:53 Trick 5 - A hot, dry tava 4:22 Trick 6 - The puff (flame or press) 4:59 Trick 7 - Ghee, stack, cover (keep soft) 5:27 The honest words + a safety word 6:16 Who profits from frozen roti & machines 7:06 One soft dough, fresh roti daily 7:35 Your turn - change just two things Tell me your region - roti, chapati, phulka? How does your family make theirs? And be honest... were you making the dough stiff and skipping the rest? Subscribe - a new old-way recipe every week. Cook the Indian Way. #Roti #Chapati #IndianFood #IndianCooking #Phulka #RotiRecipe #IndianBread #HomeCooking #OldFashionedCooking #FacelessCooking