Always Cook Chapati from Fermented Wheat Dough

www bharatswabhimansamachar.in

[@RJaffer]

We need to make the dough and keep for at least 3-4 hours outside fridge so it has time to ferment. Also suggest old way of grinding wheat manually allowed flour to gain oxygen. We should back to grinding own flour the good old ways had healthy reasons. Fermenting dough ... he didn't say add yeast! Just keep for a few hours before cooking it!

[@pranshupushpam]

R Jaffer Never do that. Eat only fresh.

[@rmichael2447]

Thanks so much. Cant understand hindi

[@meetah100]

Oh do you mean the natural yeast will ferment it if kept for a few hours outside? No need to add yeast or starter? I thought natural yeast is good only for rice products.. I did not know that even wheat is consumed by natural yeast.. Thank you

[@lokeshdeshmukh207]

You can eat fermented wheat flour, as it is more nutritious than fresh. Dont use fridge, keep it in warm place to get it fermented.

[@pappi3]

You are right. Men should do the grinding work daily.

[@Gargi22111]

Return to Nature are the Golden words

[@snehalp2403]

Such words 🙏

[@Aigovernanceguy]

What about Bajra? Should that also be fermented?

[@rakhijadav8368]

thanks for valuable video

[@karanmurjani31]

Very nice

[@agrajsingh8712]

Nice guruji . agraj solanki kota rajasthan se😊

[@pampokes2855]

aap logo ka aata bilkul accha nahi hai. bahut acidity hota hai is aate se bani hui chapati kha ke.maine complaint bhi kiya email se koi jawab naho aaya.

[@pragyashukla6550]

Gehu aur chaval vaose bhi negative aanaj h khane l liye best to millets hai

[@indianrahathreview4870]

🤣😂

[@robertsterling1351]

Very sad that I can't have the english translation for this! I feel as if this is real wisdom.

[@shubhamrane9137]

i can help here. this guy is telling you to ferment whole wheat grains and then make flour out of it.

[@meetah100]

Shubham Rane thank you! Can you please explain how to ferment wholegrain?is that explained in the video?

[@runjhunk]

2 cups atta (unbleached wheat flour). Makes 10 rotis 2 cups pani (water) Tael (oil) for cooking Directions: 1. Pour the atta in a bowl and mix well. Slowly pour the water in while kneading the dough, adding the oil to make it softer, till it becomes a nice, tender but firm ball. . If the dough is too hard, the roti will also be hard. Note: This recipe does not use any baking soda. 2. Dab the surface of the ball with a little water to keep it moist, cover the bowl and set aside in a warm place or wrapped with a couple of towels for at least 2 hours. 3. Check to see if the dough has started to have large pores, rise a little and become slightly spongy to touch. This means that the natural yeast has started to ferment. If not, then let it stay a little longer. 4. Coat your palms with a little dab of oil so that the dough will not stick to them. Uncover the bowl, and pinch off a portion of the dough and make into a 2 inch round ball. 5. Pour a little dry flour on the counter and roll the ball in it to coat it. Now use a velna (rolling pin) to roll the ball into a nice round, flat pancake, about 1/8 inch thick. 6. Place the tava on the stove and heat on medium and coat with a small dab of oil. Now carefully place the flattened dough on the tava. Once the dough starts to show some bubbles, then turn it over and coat with a little oil. Let the other side also cook till bubbles appear. Now flip the dough again and when you see small brown spots, gently press the top with a flat spatula. 7. Take the khamiri roti off the tava and keep on the side. Both sides should be a little crispy. If it is overcooked it will show large dark spots. Cover with a clean soft cloth to keep warm; do not place in a plate right away as the roti will shed some water vapor. 8. Now repeat the process till the rest of the rotis are made and the dough is finished.

[@sibaprasadmishra8795]

In this video it is explained that one should used flour prepared using traditional method of grinding where people used chakki ( made of stone) to grind whole grain. Again keep the dough 3/4 hours outside before using it to prepare bread (chapati/ roti). This is beneficial for digestion and tastier as well.

[@saranyanaidu3910]

@@runjhunk Really good work!! Thank you so much for explaining in detail for those who can't understand hindi 😊

[@sunitasharma-jj3nw]

🕉️🕉️🕉️🙏🙏

[@babymonal921]

Hum to fake dete h jis aate ko 1ghante se jyada ho jay guthe huy hum use nahi karte

[@sahiba2087]

Inka naam kya hai. Kya kisi ko pata hai pls batayein

[@sunnymalhotra203]

Dr. Nagender Neeraj, head of yog gram, haridwar

[@darrius1smith]

Can someone please translate what he is saying and post it in the comments thank you

[@sujitashrestha3071]

The person wearing white dress is saying to eat fermented roti (wheat flour roti)

[@user-gj8nl6hu3n]

Knead the wheat flour dough 3 to 4 hours earlier from the moment you start making chapaties... and put it in refrigerator...just any pot...and cover it... used cold pressed wheat flour for maximum benefit...aim is to ferment the dough without using any external aid... to make it rich in B-Complex to fight any stomach disease... Hope it helps....🙏❤

[@tejashwiyadav906]

Start With White Flour (Maida) Roti Then Switch To Rice Barley Corn & Chickpea Flour Mix Roti & More Dala Chawal With Vegetables Salad & Fruits This The Only Treatment For Celiac Disease Or Non Celiac Gluten Sensivity My Personal Experience.

[@meetah100]

Can someone please explain how to ferment wholegrain?

[@seconds-ox1bj]

mxzr same like making a sourdough bread

[@crisangle8592]

@@seconds-ox1bj wow deep knowledge

[@priyasrivastava1449]

Ferment the dough only

[@meetah100]

@@seconds-ox1bj we need a sour dough starter?

[@meetah100]

@@priyasrivastava1449 using sourdough starter (where maintaining the starter is a constant/continuous effort)? Or is there any other easier method? Please help?

[@user-zh8fk9qp2h]

जांत

[@babymonal921]

Koi khuch kehta h koi khuch kehta h kiski sune .....isse to pehle hi achhe the ..inki sun sun ke. Health or khrab ho rahi h

[@satpalkaurchhabra1150]

Baba ko kho badi badi factory band karo.ghaar mai chaki rhenedo aap logo ne mahilao ko bimarka kia.