Why baking powder in rotis?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
Best Answer
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
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Quick Answer about "Why baking powder in rotis?"
Make use of some kind of leavening agents (baking powder and soda in this case) to keep the rotis soft for a little longer. Unlike a regular bread recipe, do not need to a softer dough we want the dough to be little stiff here so knead for around 5-7 mins only.Does chapati need baking powder?
What makes chapatis an ideal recipe is the fact that cooking them requires little effort. Moreover, there are only three ingredients required (cooking oil included). You also do not need any yeast or baking powder or anything of this sort for chapati is a flatbread.Does baking powder make chapati soft?
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up. This is correct.What is the purpose of baking powder in flour?
Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid\u2013base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.How do you make rotis stay soft?
Just put them in a polybag and store in the freezer. When you have to use them, leave them out for about an hour to defrost, sprinkle a few drops of water on the surface and heat them in the microwave. Alternatively, toast them one by one on a pan after applying oil on both sides.More answers regarding why baking powder in rotis?
Answer 2
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
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