Storing Chapati Dough in Fridge
To keep chapati dough fresh for a short duration, it can be stored in the refrigerator.
However, preserve the chapati dough in the freezer of the refrigerator when stocking for long durations.
Chapati dough can be prepared in large quantities and preserved in the refrigerator for time-saving.
When required to consume, the dough can be cooled to room temperature, rolled and roasted for hot chapatis.
Storing chapati dough in the fridge also results in soft chapatis as the dough softens when kept for long.
Keeping chapati dough at room temperature for prolonged hours results in fermentation of the dough and a hard exterior.
Hence it is best to keep the chapati dough in the fridge when storing for several hours or days.
- Soft chapatis can be preserved.
- For soft chapatis, soft dough is required.
- To prepare the same, take one cup of wheat flour and a pinch of salt in a bowl.
- Mix the bowl contents.
- Water can be replaced with warm milk or yogurt or buttermilk.
- Yogurt contains lactic acid which softens the dough.
- Make the dough with water / warm milk / yogurt / buttermilk.
- Knead the dough for some minutes.
- The dough should be bouncy and elastic.
- Press the dough lightly with a finger and if the dough bounces back, the dough is ready.
- If the dough is sticky, then roll the dough in the flour and re-knead the dough for couple of minutes.
- The dough contents can also be mixed with a spoon in the bowl.
- When the dough contents are wet then the dough can be kneaded with the hands.
- The chapati dough can also be prepared in a stand mixer or food processor.
- However the dough should be kneaded with the hands for few minutes even after removing from the stand mixer / food processor.
Preserving Chapati Dough in the Fridge
- The ready chapati dough can be stored in the fridge for some days.
- The chapati dough can be covered in plastic cling film / aluminum foil.
- An air-tight container can also serve the purpose.
- When preserving in plastic cling film / aluminum foil, the chapati dough should be packed tightly to ensure there are no air bubbles.
- Covering the chapati dough tightly also prevents water from entering the dough.
- Also the dough does not dry out.
- However additional water can also be added to the dough while kneading the dough to prevent the dough from becoming stiff in the refrigerator.
- Then when rolling the chapatis, more flour can be added to make the dough pliable.
- The chapati dough can also be placed in an air-tight container and preserved in the refrigerator when storing for short periods of time and kept in the freezer when preserving for long durations.
Thawing Stored Chapati Dough
- The dough can be removed from the refrigerator and allowed to cool to room temperature when the chapatis are to be prepared.
- The packing of the dough should be removed.
- Rest on the counter for 30 minutes to 1 hour in a bowl and cover the bowl.
- Thereafter, knead the dough for some minutes.
- Then the dough can be split into medium sized dough balls.
- Throw some flour on the counter and roll the chapatis with the rolling pin.
- Make thin rounds with the rolling pin.
- Heat a tawa.
- Splash few drops of oil on the heated tawa.
- Spread the oil in the tawa.
- Fry the chapati in the hot oil.
- Let it puff up and then flip the chapati side.
- Allow the flipped side to also puff up.
- Flip the chapati sides again if required.
- Get the chapati off the gas.
- The remaining dough balls can be prepared in the same manner.
- The chapatis can now be served.