DOUGH AND HOW THE DOUGH SHOULD BE...

'Dough '  is a paste made out of the flour 

of any cereal (grain) or leguminous food,

moistened and kneaded but not baked. 

This step is a precursor to its use in cooking

in numerous ways such as making bread, 

pasta, noodles, pastry, cookies and muffins

among other uses.

The elasticity of dough depends on its gluten content.

The gluten content of flour varies from 7% 

to 15%  varies because of the variety

and on the weather. Kneading of a dough means  the process of working a dough

to develop the elasticity of the gluten. 

This can be done by hand, the traditional method, or with an electric mixer equipped

to make a dough. The way ingredients are 

mixed affects the final product, the dough.

There are many different types of Indian

breads, like the rotis, chapatis, parathas,

pooris or the naan for which making a 

dough is the most important part.

If one wishes to make  pooris, then 

let the dough be firm or  make the lovely

parathas with a  dough ,which is  neither 

too soft nor too  firm, but is  easy to roll.

Make rotis or chapati,  but let the dough

be soft.

FEW TIPS :  WHILE MAKING THE DOUGH ,

ADD LITTLE CURD, MILK OR ADD BOILED

POTATO TO MAKE THE ROTIS, PARATHAS 

SOFT AND TASTY.. MAKE CRISP POORIS

ROLL THE POORIS AND KEEP IN FRIDGE, 

THEN FRY OR ADD LITTLE RICE FLOUR ,

WHEN MAKING THE DOUGH..