Wondering why your roti goes hard as rocks when it becomes cold? Chef says it is simple chemistry, shares secret to keep rotis soft, and also make it softer if it becomes hard

Tired of having your rotis become harder than stones once they grow cold? Taking to Instagram, chef Prasad Patil analysed it: that is not the atta (wheat's) fault; it is simple chemistry. In the caption he explained a few steps to make your rotis soft and warm. Bringing the water to a boil, and pour it into the dough. Doing this, gelatinises the starch before cooking and breaks gluten proteins = thereby making the roti softer and less chewy.

Adding salt to the dough is another piece of advice. Because salt fortifies the gluten structure, the dough can stretch correctly without cracking.

What Makes Rotis Hard?

Starch retrogradation is the primary cause. Starch molecules progressively reorganise and form crystalline structures as the roti cools, releasing moisture and solidifying the bread. Therefore, the hardness may not always be caused by the flour or the cooking surface.

How to Preserve the Softness of Cold Rotis

Additionally, Patil advised covering freshly made rotis as soon as they were cooked with a moist cloth. As the roti cools, the steam and contained moisture assist keep the starch from solidifying. “Secret three - when roti gets cold, starch molecules get locked again. So wrap the roti with damp cloth immediately. The steam prevents the starch from locking," he said.

What If Your Rotis Get Hard Anyways?

'Do not microwave it dry,' cautioned the chef. It will get even harder. Wrap it in a soft paper towel, then microwave it. The steam will remain inside, and starch crystals will break. The rotis will remain soft. Concluding the video, he said, “This is not a recipe; this is chemistry.”

Chef Patil goes by the name of the Bombay Don on Instagram.