Kathiya atta rotis turn stiff once they cool - what hydration are you using?

I am using Kathiya atta at roughly seventy percent water and resting the dough twenty minutes. The rotis are soft off the tawa but go leathery within an hour in the casserole. Banshi atta from the same kitchen does not do this. I suspect I am under hydrating, because emmer absorbs more slowly than the flour I grew up with. If you cook with Kathiya regularly, what water ratio and resting time are you landing on, and does a damp cloth actually help past the first thirty minutes?

Sign in to join the discussion.