Why baking powder in rotis?Why use yeast instead of baking powder?How do the ingredients in baking powder work?Why doesn't my conventional-oven Naan bread taste authentic?Why are there no recipes combining both yeast and baking powder?Adding baking powder as a final stepCan you use baking powder in a breading?If I can't find baking soda or baking powder, what should I do?Chemistry of different brands of baking powderWhy add baking powder when creaming sugar and butter?Why using ammonia bicarbonate and baking powder for deep fried bakery product?
Hostile work environment after whistle-blowing on coworker and our boss. What do I do?
Is there a good way to store credentials outside of a password manager?
Books on the History of math research at European universities
What is Sitecore Managed Cloud?
Did US corporations pay demonstrators in the German demonstrations against article 13?
Is there any significance to the Valyrian Stone vault door of Qarth?
Giant Toughroad SLR 2 for 200 miles in two days, will it make it?
How can I raise concerns with a new DM about XP splitting?
Adding empty element to declared container without declaring type of element
Female=gender counterpart?
Is there enough fresh water in the world to eradicate the drinking water crisis?
Can I use my Chinese passport to enter China after I acquired another citizenship?
Can I Retrieve Email Addresses from BCC?
Freedom of speech and where it applies
"lassen" in meaning "sich fassen"
Could solar power be utilized and substitute coal in the 19th century?
Why is delta-v is the most useful quantity for planning space travel?
What is the term when two people sing in harmony, but they aren't singing the same notes?
Is exact Kanji stroke length important?
Is the next prime number always the next number divisible by the current prime number, except for any numbers previously divisible by primes?
My boss asked me to take a one-day class, then signs it up as a day off
Have I saved too much for retirement so far?
For airliners, what prevents wing strikes on landing in bad weather?
Can somebody explain Brexit in a few child-proof sentences?
Why baking powder in rotis?
Why use yeast instead of baking powder?How do the ingredients in baking powder work?Why doesn't my conventional-oven Naan bread taste authentic?Why are there no recipes combining both yeast and baking powder?Adding baking powder as a final stepCan you use baking powder in a breading?If I can't find baking soda or baking powder, what should I do?Chemistry of different brands of baking powderWhy add baking powder when creaming sugar and butter?Why using ammonia bicarbonate and baking powder for deep fried bakery product?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
add a comment |
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
add a comment |
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
baking asian-cuisine indian-cuisine flatbread baking-powder
baking asian-cuisine indian-cuisine flatbread baking-powder
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
edited Feb 2 '11 at 3:52
Aaronut
50.3k22171286
50.3k22171286
asked Sep 5 '10 at 15:46
HbarHbar
21549
asked Sep 5 '10 at 15:46
HbarHbar
21549
asked Sep 5 '10 at 15:46
HbarHbar
21549
21549
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
add a comment |
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
1
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39
add a comment |
3 Answers
3
active
oldest
votes
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 23 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f6773%2fwhy-baking-powder-in-rotis%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder. I assume you are asking about Indian-style chapatis, which are flat breads with no yeast leavening, very similar to flour tortillas.
There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis). They all find that the thickness of the bread changes by about 5%, not worth it in my opinion.
For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside. In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling–the drying and toughening–and I imagine that every little improvement counts.
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
answered Sep 11 '10 at 22:03
papinpapin
10.6k63566
10.6k63566
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'
– Martin Beckett
Feb 4 '11 at 17:11
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up.
answered Sep 10 '10 at 21:59
mvmmvm
411
answered Sep 10 '10 at 21:59
mvmmvm
411
answered Sep 10 '10 at 21:59
mvmmvm
411
answered Sep 10 '10 at 21:59
mvmmvm
411
411
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
This is correct. I sent an email to Mission Foods Australia about this and their reply "Thank you for your enquiry. Baking powder is used to soften the product."
– Divi
Jan 7 '16 at 10:51
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 23 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 23 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 23 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
It proves to be harmful to add chemicals that contain phosphorus and aluminium in our daily bread. They can damage our brains.
answered 23 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 23 mins ago
NandanNandan
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 23 mins ago
NandanNandan
1
answered 23 mins ago
NandanNandan
1
1
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Nandan is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f6773%2fwhy-baking-powder-in-rotis%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
1
That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder.
– Michael Natkin
Sep 5 '10 at 15:55
en.wikipedia.org/wiki/Leavening
– pramodc84
Sep 6 '10 at 4:39