Nowadays people do not work hard in making flour. Just added water and the dough was ready. Grandmothers used to punch the dough hard. The dough was kneaded by applying light water for at least half an hour. After this the dough was kept for some time to set. Then soft rotis were prepared from it. The rotis made from instant kneaded flour become hard. With this type of flour, neither the rotis become soft nor the parathas become soft. Today we are telling you how to mix some things in flour and knead it, so that your rotis and parathas will become absolutely moist. Even if you keep these parathas from morning till evening, they will neither dry nor become hard. Know what should be mixed while kneading the dough?
What to mix in kneading dough?
While kneading the paratha dough, grind some celery and mix it in. This will greatly enhance the taste of the paratha. Apart from this, add 1 spoon of desi ghee in the flour. Both these things will help in keeping the paratha soft for a long time. If you knead the dough with lukewarm water then the roti and paratha will become soft. After kneading the dough, keep it aside for about 15 minutes. While rolling the paratha, set the dough once again.
How to make Paratha very soft
To make parathas soft, it is important that you make layered parathas. While making the paratha layer, some people put dry flour in between. Due to which the parathas become hard. Always apply ghee in the middle of the paratha. This will keep the parathas soft for a long time. Bake the paratha on medium flame. Paratha cooked on very low flame becomes hard. After baking the paratha, keep it in the hotcase and cover it. In this way your parathas will become very soft. These parathas will not become hard even if kept in tiffin for the whole day.
Image Credit: India-Tv.