How to make Aata Dough For Chapati (Wheat Flour)

How to make Aata Dough : Today we are going to learn How to Knead Dough for Chapatis or Roti. Many of you thinking that this Recipe is just the waste of time, and may be you are right in your own ways but Many of us like School going students, Guys or Girls who are just leave their homes for their studies and many of us, want to know that how to make aata dough perfectly and easily. So in Simple Words, the whole post is for Beginners and for those who want to learn how to knead dough smoothly for Chapati and Roti. So Let’s start kneading dough by hand with simple step by step instructions.

Aata dough Recipe Video

Prep time: 15 mins  |  Serves: 5-6 People

INGREDIENTS FOR DOUGH :

How to make Aata Dough

QUICK STEPS :

• Take a big bowl or Paraat and add Wheat flour in it (4 Bowls).
• Make the space in the center of the bowl or Paraat and Add 1 glass of water in it.
• When done, Mix it thoroughly, The dough will be sandy at first, but as you add more water, it should start to pull together to form a dough ball.
• Be sure not to add too much water directly, otherwise your dough will be sticky and you won’t be able to roll it out. (When you are going to Make Chapati)
• Once dough ball has formed, Knead it For 5 – 6 minutes to make dough softer and shiny.
• Punch on the dough to make it more soft. (Same as in Video).
• When done, Check the softness of dough with the help of your finger by pushing down in the dough. If it creates a depression & immediately bounces back without leaving the finger sticky, dough is Ready. But Still if  you want to make it more soft, smooth and stretchy Punch it again.
• When Done,Pour half bowl of wheat flour in the Bowl or Paraat, cover the dough and let the dough rest for 5 – 10 minutes.
• After 5 minutes you can make Chapatis with this dough.

WHEN DOUGH IS READY, KEEP THESE POINTS IN MIND :

To Make Chapattis or Roti, the dough should be soft, smooth & stretchy as mentioned before. Dough for chapatti has the maximum moisture to enable it to puff up while cooking. A finger should easily indent and leave a deep impression without becoming sticky.

To make Parathas the dough is neither too soft nor very firm. Dough needs to roll easily and should not tear while stuffing or rolling.

To make Pooris, the dough should be firm and not too soft to touch. Even you have to Add Some Oil in place of Water when Kneading. There should not too much moisture so that it puffs and crisps when deep fried.

TIPS :

To keep the Dough from drying out, cover the Dough with a damp cloth and set aside for up to two to three hours.

You can put leftover Dough in the air tight container for a day in refrigerator.

If you are Using the Dough after a Day, Knead the dough slightly to Spread the moisture again(just before using).