whole wheat Roti /Chapati - bread machine recipe

There are some kitchen gadgets that makes life easy. Like my food processor , vegetable dicer . I have this dicer i bought from aldi. its a real time saver. Works on onions,zucchini,cucumber ,bottle gourd, tindora(ivy gourd) ,tomato ,beans. 
Another one i recently got is a bread Maker. ever since i bought this,home made bread is now on menu and been baking fresh loaf every week.

For a super soft roti/chapathi proper kneading is the key. Using bread machine for kneading helps 

why use bread maker for chapati dough than a stand mixer 

ease of use : just dump all the ingredients and let it do the magic. after 15 min ,get super soft dough. no flour on counter space etc.

ease of cleaning : its a non stick bowl very easy to clean.nothing sticks, nothing to scrape.

Time saver : you just dump all ,and switch on. no need to stand behind or operate like stand mixer.

Here is the Recipe...

Roti ( Bread machine Recipe)

• 1  cup warm water
• 1/2 tbsp lemon juice ( optional ,see tips)
• 2 tbsp Oil/butter
• 1 tsp salt
• 3 cups atta flour/wheat flour ( i used ashirwaad atta ,bought in indian stores)

Add all the ingredients to the bread machine in the order recommended by the bread machine manufacturer. Set the machine on the dough setting to make the dough for you. On your bread machine select dough cycle. let it run for 15-20 mins. stop the machine and take the dough out.

you can store it in a ziplock bags in refrigerator for a 7-10 days. I guess you can deep freeze dough and thaw it before you use ,i  never did that.

Add everything to bread mechine

You don't have to check actually .but if you are using a new flour you can check if you need to add more water.

Store in a ziplock bag or any air tight container

Tips :
water depends on the type of the flour you are using. some soak up more water. so if you are doing this first time ,adjust water. as a rule of thumb the higher the protein level of the flour you use, the more liquid it will absorb; be sure to check your dough during the kneading cycle, and add more liquid if necessary. The proper consistency for your dough is a smooth, soft ball.  add 1 tbsp water at a time as needed.

If by mistake you think you added more water  ,then add tbsp of flour. Finally in 1 or 2 attempts you will get the correct ratio for the flour you are using. Yes  water depends on flour.
If you are using any additives like Methi leaves or avacado etc ,adjust water accordingly

lemon juice: this is optional. it is a natural dough conditioner. It helps keeps dough fresh and improves shelf life.

for Roti /chapathi :

you can prepare roti/chapati immediately , I would rest it for 5 /10 mins before pressing .