On Mon, Aug 8, 2016 at 1:02 PM, Suresh Ramasubramanian <[email protected]> wrote:
> > Adding them to dosa batter, roti dough and such tends to be an experiment > that goes wrong very easily – and you just have to eat them hot, can’t even > pack them in a kid’s lunchbox or they turn into shoe leather in very short > order. > > I have a friend who regularly brings soft textured millet flatbreads for lunch at work. Apart from the usual 'add oil/ghee to the dough and while cooking' tip, there are two tricks I learnt from her that make for millet rotis behaving for several hours: 1. Try a dough with equal quantities of millet and rice flours, kneaded with warm water 2. Add a boiled, mashed potato per cup of dough. You are adding both starch and moisture this way, making for a much better texture. Simmi
