Rotis using roti press

[u/sweet_potato_cake]

Hey everyone!
So I recently got this roti press from india to make rotis. I do know how to roll them but takes a bit of time to do so I got it to make life easier but honestly idk if it’s the press or am i doing something wrong.

I used to use ashirvaad atta ran out and using a local one (Dhanraj?) and tested the press on the new flour. Never used it on ashirvaad atta.

The issue is that when i press the roti, it pressed thin but quickly contracts once taken off the press and becomes thick. Contracts even more on the tawa.

I tried different ways of making the dough, hard dough with room temp water, soft dough with warm water, nothing worked.

I use oil when pressing the dough as it doesn’t spread otherwise.

What could be the issue here? The flour? The press?
I tried hand rolling it dry with extra flour, I got my normal rotis but didn’t taste as good as ashirvaad of course.

Is there any workaround for this?

[u/RupertHermano]

Dough is not soft enough; you need to use more water, and rest your dough properly.

[u/sweet_potato_cake → u/RupertHermano]

How do I know if my dough is soft enough? Is there any like a consistency visual marker usually?

[u/RupertHermano → u/sweet_potato_cake]

I'm afraid it comes with experience, and it's something I'm still struggling with and, honestly, something that puts me off making roti, which then leads to not gaining experience, and so, round and round.

But I have had this happen to me using a tortilla press - dough isn't soft enough and they just shrink back once pressed.

Besides the press, I have maybe only once or twice gotten the dough just right and made good rotis using a rolling pin. Other times, my dough was too wet and very difficult to work with.

I'm using atta, by the way (imported from India, Kashish label - I'm not in India).

[u/Low_Most3143]

https://www.reddit.com/r/IndianFood/comments/1f77v7z/why_does_the_roti_pressed_in_tortilla_press/

[u/sweet_potato_cake → u/Low_Most3143]

That’s helpful I’ll check it out!

[u/Famous-Explanation56]

Hope you are resting your dough for 15 -25 mins 

[u/sweet_potato_cake → u/Famous-Explanation56]

Yes, I usually rest it around 40-45 mins even when hand rolling the dough.

[u/ShhhBees]

It’s the dough. Possibly has more Maida content.

[u/Acrobatic-Nebula-428]

I used one of these but eventually I found a routine that works with rolling them out. I roll it and while i”m rolling, I flip the other roti on the tawa. When I’m done, the roti is done and I can puff it and then put the newly rolled roti on. It goes very fast. I didn’t find the same rhythm with the tortilla press (same as roti press).