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Autolysis: Roti Making Made Easier With The No Knead Dough


no knead dough for roti, chapati, Indian flatbread, naan

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.

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.

I came across this method while watching OPOS videos created by mentor Rama Krishnan. It has changed the way of my cooking, made it easier than ever. I spend less time cooking meals and more time doing food experiments these days.

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, as Mr. Rama Krishnan suggests. 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.

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.
gather the ingredients and leave for 30 mts

Leave it covered for 30 minutes.

smooth atta no knead technique 
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 comments:

  1. 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.

    ReplyDelete
    Replies
    1. Exactly! 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.

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