I had my eye on the KitchenAid Stand Mixer from ages, but I kept procrastinating on getting it because I wasn’t sure whether I could justify the counter space. Because this isn’t the kind of gadget you can put in the cabinet & remove when in use. It’s too heavy for that. But now that I finally took the plunge & got it, I felt like I should have gotten it AGES ago, because it’s SO worth it. And I haven’t even started using it regularly for making cake & cookie batters yet. Which I know is why most people get it. But honestly, I essentially got it to make roti / paratha dough, and if that’s all I could have done with it, I would have still found it super useful. The fact that it can be used so widely for baking, and making all kinds of doughs for Indian breads, and pizza even, is just a happy bonus! Though I have to mention here that I also procrastinated getting this because I have been making chapati dough / atta by hand for close to 2 decades now, and with relative ease. So I second guessed whether I even needed this. I mean I could see that this would be a dream come true for newbies, who did not know how to make atta by hand, but I wondered if it would make all that much of a difference to the folks who knew how to make atta. But trust me, it does! This machine will save you time, energy, and mess while making atta – a literal win-win-win on all three fronts. And you’ll get perfect soft chapati/ roti dough at the end. Just follow the steps outlined below, and you’ll be all set.
What You Need to Make the Dough / Atta
Wheat Flour – this is the chapati flour you get in Indian stores, and not the wheat flour you get in American grocery storesWater – warm, room temperature water is bestSalt – just a pinchOil – this is optional, but recommended
How to Knead Roti / Chapati Dough (Atta) in KitchenAid
As you’ll see kneading roti atta in the kitchenaid is ridiculously simple. Essentially all you need to do is add the flour, salt, water, and oil, start the machine, and watch the magic. No really, there is not much to do. But of-course there are a few things to keep in mind for ideal results.
Start with adding the flour & salt, and mixing them together first (by using the stir setting)Add water little by little, and not all at once. This is the most crucial thing, at-least until you get a good idea on how much water you need to make the dough to your liking.Once you’ve added the water, you can increase the setting to 2 (max 4) to knead faster, but it’s best to not use the higher settings, and stick to the lower settings, as that’ll be enough.If you are adding oil, it’s best to add it when you start adding water or even before adding water. But-of course you can also add it at the very end. Some prefer to not add oil at all, and knead the dough by hand with a little oil, after removing it from the KitchenAid. So it’s a preference thing.When the dough is kneaded to your liking, turn it off. It usually takes only 3-5 minutes from start to finish.
Note
Just before it is done, the dough might appear a little dry, and in need of water, but hold off a bit, before you add more water, especially over the amount mentioned in the recipe, because the dryness is usually not due to lack of water, it probably just needs to be kneaded for an additional minute or so. If you wait, and the dough still doesn’t seem to come together, you can then add water, a couple spoons at a time.The method outlined above is what gives me ideal results, but feel free to tweak it to your preference.I have mentioned the exact quantity of ingredients in the recipe card below, but this might vary a bit based on the kind of flour you are using etc. So use the recipe as a jumping off point, and tweak it to your preference.
Watch this Quick Video on Making Roti Dough in KitchenAid
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