Give up cooking roti on a gas flame! Here’s Why

Which fluffy chapatis do you prefer? So, be aware of what you’re doing incorrectly and the potential consequences if you cook roti over a gas flame!

Cooking roti on a gas flame

Do you like your rotis fluffy and soft? Who doesn’t, after all? In the past, roti were cooked over a wood fire or charcoal, but these days, we cook them on a stove or gas. It may cause puffiness in your rotis, but it also raises a number of health hazards. According to studies, cooking rotis directly over a gas flame is harmful since food can burn easily at such high temperatures. It may even expose you to dangerous substances made by gas, like carcinogens. These pollutants are to blame for increasing the risk of cancer among other illnesses. Thus, the next time you cook roti on a direct flame, consider your options!

What negative consequences arise from cooking roti over a gas burner?

Health Risks

• Toxic Substances: When rotis are cooked directly on a gas flame, they can be exposed to harmful substances. Natural gas stoves emit air pollutants such as carbon monoxide, nitrogen dioxide, and fine particulate matter.
• Chronic Disease Risk: These pollutants are linked to respiratory illnesses and cardiovascular problems.
• Cancer Risk: High-temperature cooking methods, like cooking roti on an open flame, can lead to the formation of carcinogenic compounds in foods, increasing the risk of cancer.

Cooking Hazards

• Burnt Rotis: There’s a higher chance of burning the roti if it’s not flipped at the right time or if the flame is too high.
• Uneven Cooking: Without proper technique, rotis can cook unevenly, with some parts being undercooked while others are overcooked.

Safety Concerns

• Open Flame: Cooking over an open flame always carries a risk of burns or fire if not handled carefully.

It’s important to be aware of these risks and take precautions, such as ensuring good ventilation, using the right techniques, and avoiding direct flame contact for prolonged periods.

The Art of Cooking Roti

Ingredients and Tools

• Whole Wheat Flour: The primary ingredient, providing the base for the dough.
• Water: Used to knead the dough to the right consistency.
• Oil or Ghee: Sometimes added to the dough for softness.
• Rolling Pin: Essential for rolling out the dough into flat circles.
• Tava or Griddle: The cooking surface for the roti.

Preparation Steps

1. Mixing: Combine flour and water, and optionally oil, to form a dough.
2. Kneading: The dough should be kneaded until it’s smooth and pliable.
3. Resting: Allow the dough to rest to ensure softness in the rotis.
4. Dividing: Form the dough into even-sized balls for uniform rotis.
5. Rolling: Roll each ball into a thin, flat circle.

Cooking Process

1. Preheating the Tava: The tava should be hot before the roti is placed on it.
2. First Side Cooking: Cook until small bubbles appear on the surface.
3. Flipping: Turn the roti over to cook the other side.
4. Puffing: Place the roti directly on the flame briefly to puff it up.

Tips for Perfection

• Consistency: The dough’s consistency is crucial; it should not be too sticky or too dry.
• Thickness: Aim for a uniform thickness to ensure even cooking.
• Heat: The flame should be at a medium level, not too high or too low.
• Timing: Flip the roti at the right time to avoid burning.

Cooking roti is not just about following a recipe; it’s about the feel of the dough in your hands, the smell of the cooking bread, and the satisfaction of seeing it puff up perfectly over the flame. It’s an experience that connects you to a rich culinary tradition. For those who wish to learn this art, patience and practice are your best teachers. Enjoy the journey of mastering the perfect roti! 

Also Read: blue lotus chai tea a unique and healthy beverage

FAQs

How do you prevent roti from burning?
Keep a close eye on the roti as it cooks, and adjust the flame as necessary. Use tongs to flip the roti quickly to prevent burning.

Can you cook roti without a tava?
While a tava is traditional, you can use any flat pan as an alternative. The key is to maintain consistent heat.

What’s the secret to soft rotis?
The secret lies in the kneading. The dough should be soft and well-rested before rolling out.

Is cooking on a gas flame healthier?
Cooking on a gas flame is not inherently healthier; it’s the ingredients and method that determine the healthiness of the roti.

Can roti be made in advance?
Yes, you can partially cook the rotis and finish them on the flame just before serving.

Also Read: sourdough bread

Conclusion

Cooking roti on a gas flame is an art that requires practice.
The direct flame technique can yield delicious results.
Safety and attentiveness are paramount when using a gas flame.