On 11/29/2022 at 1:17 PM, KennethT said:So it seems as if Google has been reading this thread (or getting creepily good at predicting what I want to look at)... this popped up at the top of my YouTube feed:
She is speaking Malaysian, but there are some English translations that pop up for the necessary things. She just uses regular water - but she uses a LOT more fat than I have and doesn't knead much at all. She's using maybe 4x as much fat as I am in my dough, and hers stretches out so easily - it looks like she's barely putting any effort in!
For those who have been following my roti prata exercise in frustration, I tried this recipe today (but I wasn't sitting on the floor like she is). Total fail - I used the exact same hydration as she did but my dough barely even came together. I wound up having to add quite a bit more water - maybe a few tablespoons worth to get it to even come together at all, even after resting for 30 minutes after mixing.
After resting several hours, when stretching the dough, it was like I was trying to stretch a rubber sheet - it snapped back worse than before and I have basically doubled the amount of oil from the last time. It was so bad I wound up scrapping the whole thing!
To add to my frustration, I found this video:
This guy uses no oil whatsoever in the dough and doesn't even measure the amount of water he's using!! And his water temperature is regular room temperature water (granted they're in India so room temp is probably like 80-90F). Plus, he is barely resting that dough compared to what I was doing. One thing I can discern is that he is kneading it a LOT less than I do. He's barely kneading it at all. Maybe that's what I'll try next....
