Homemade Dough Recipe : How to Make Dough from Whole Wheat Flour

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Do not worry about how to make the dough at home, its preparation is very simple and easy. Now whenever you want to make Roti, just take the stored dough from the fridge and begin to roll. Similarly, you can instantly prepare Paratha or bread if you have already made dough. In this homemade dough recipe, we have prepared our dough with only the whole-wheat flour.

But you can also make it with the all-purpose flour. Choose the flour which is available in your kitchen. You can also make the combination of all-purpose flour and whole wheat flour for the homemade dough.  With the all-purpose, you need to use little less water. But if you go with the route of preparing dough only with the whole wheat flour then you can use some water.

The whole wheat flour is also known as Atta and thus the dough is also called at “Atta dough”. The most important thing while preparing dough is to have the correct consistency and texture. The warm water needs to be added as it keeps the dough soft. Also, a pinch of salt balances the flavour of flour and make the dough a bit sour.

Rolling the Dough:

This dough can be used to roll out many food items including roti, paratha and Nan. You can make pizza, bread and biscuits as well. To make each food item, the basic ingredients for dough are same with minor one or two changes.

1. Whole Wheat Flour Roti:

Roti is a round shaped flat unleavened Indian bread made from the dough of wheat flour. It is the most basic skills of Indian cooking to prepare the Roti. This staple dish of Indian cuisine can also be called as Roti, Phulka or Chapati. If you already have the dough prepared, you can easily make the Roti at home.

• Prepare the rolling surface.
• Clean it, dry it and dust some flour.
• Divide the kneaded dough.
• Take one small portion.
• Roll between your palms.
• Roll out the ball and flatten it.
• Begin to cook the roti.

Note: The roti can be prepared from different types of flour: Wheat flour, corn flour, millet (bajra) flour, mixed flour (made from 6-7 types of flour). You can make the Roti with cake flour as well.

2: Whole Wheat Flour Paratha:

The Paratha are also the flat unleavened Indian bread made from the wheat flour dough. They are rolled thick as compared to roti. They can be made in different shapes and sized. Each method for making paratha have different steps. The most basic is the circular method which is the base for other methods. Follow the steps to roll paratha from the kneaded dough:

• Take the kneaded dough and break into pieces.
• Creating equal sized small round balls of the dough.
• Take one piece and roll it between your palms.
• Press it and make it flattened.
• Then dust some flour and being to roll.
• You must press in a way like creating a disc shape.
• Make a circle of around 3.5 to 4-inch diameter.
• Again dust some flour and roll the paratha.
• Roll out each piece into 6 inches round paratha.

Note: Do not roll the paratha too thin and neither too thick. Whenever the paratha sticks to the rolling board, sprinkle some flour. Check here for the detailed recipe of preparing paratha at home.

3: Whole Wheat Flour Nan:

Nan is soft and beautiful leavened Indian bread made from the wheat flour dough recipe. It is rolled thick and it is wholesome bread to eat. They are generally rolled in the triangular shaped. Follow the steps:

• Take the kneaded dough, and brush it with oil.
• Divide the dough into pieces and take one portion.
• Roll to make medium sized balls.
• Keep it on the rolling board and roll it with rolling pin.
• Dust some flour and begin to roll.
• Flatten the ball into the 6-inch circular disc.
• Also, pull it from any side and elongate it.
• Sprinkle few nigella seeds of nigella and roll.

Note: Cook the Nan in the same way you cook the paratha or the Roti.

4: Whole Wheat Flour Pav:

The Pav, also known as the bun is the tiny portion loaf of bread. It is the small round rolls of the bread. It is soft to eat and has a smooth texture. It is very easy to make whole wheat flour Pav at home. It can be prepared without much of efforts. Follow the steps below to bake bun or Pav at home:

• Take the dough when it’s doubled in volume.
• Press it into a square and divide it.
• Take each portion and roll into small ball.
• Flatten the small balls into small circles.

Note: There are various types of the bun which you can prepare at home. The dough of the bun can make with the combination of Maida and Atta or only with Maida as well.

5 Whole Wheat Flour Bread:

If you already have the whole wheat flour dough recipe ready, then it is very simple to prepare the great-tasting whole wheat bread at home. The leftover dough for Roti or paratha can be re-used to bake the bread. The bread from wheat flour is soft with a little crumbly texture. Check the steps below:

• Take a log of kneaded whole wheat flour dough.
• Roll the dough into circualar shape.
• Then tuck both of the edges down.

Note: The time required to bake the bread from the whole wheat flour dough may depend on type and temperature of your microwave oven.

6: Whole Wheat Flour Pizza:

The pizza prepared from the homemade dough recipe of wheat flour is also called as Atta Pizza. It is tasty and a healthy whole wheat crust. It is soft and chewy on the inside whereas and crisp on the outside. Make the pizza crust and top it any of your favourite sauce.

• Take the doubled dough which you already have.
• Dust some flour on the surface and divide the dough.
• Divide into 2 or 3 portions. It is also fine if you do not divide.
• Form into a tight ball and let it rise.
• Take rolling pin and roll a ball of dough.
• Roll till you cannot stretch it more.
• Then, with your fists, pull the edges outward.
• Rotate the crust to pull edges evenly.

Note: If you are making the flavoured pizza or mozzarella pizza, then top it over the rolled dough before keeping the pan in the oven.

7: Wheat Flour Poori Recipe:

The Poori or Puri are prepared from the unleavened homemade wheat flour dough. They are small in size and a rolled a bit thin.

• Take the stored whole wheat flour dough.
• Divide the whole kneaded dough into small balls.
• Roll these balls to form the small circular shaped Poori.
• Spread some oil on the rolling board and dough.
• Flatten the dough with the rolling pin.
• Prepare Poori with around 2-inch diameter.

Note: The rolled Poori dough should of medium size. It must not be too thin of thick.

Remarks:

• You can also use a half-and-half combination of wheat flour and all-purpose flour.
• You can use oil to prepare the dough at home.
• You can add salt in the dough, but you can also make the dough without any salt.
• You can prepare the dough in any vessel. If you do not have a vessel, you wide bowl or a big plate.
• The dough will become smooth with warm water.
• With warm water, you can quickly knead the dough.
• It is not necessary to rest the dough for some time. You can use it immediately.
• If you are living in hot and humid climate, then keep the dough in the fridge.
• The dough should not dry out.
• Add or use water only as required to knead the dough.

Quick Tip:

• Use the touchable water. It should not be too hot.
• With the normal or cold water, the dough will take more time.
• If you rest the dough after kneading it, then it would be smoother.
• You must apply some oil or ghee over dough and cover it with a wet cloth.
• Add water in the incremental stages.

To prepare the dough at home, you must properly sift the flour. Then you can use the large mixing bowl, the mixer or the food processor to blend the ingredients. Mix the sieved flour with the salt, ghee and water. Slowly begin to mix the dough and knead till the flakes appear. If doing yourself, then keep your hands clean. But if are using a mixer then mix on low speed. Also, with the food processor, pulse a few times until you see flakes.

Always add the lukewarm water in the dough. Initially, the dough would be sandy but then it would become one mass. Do not add too much water all at once. Add water in regular intervals. The final dough prepared should be soft, smooth and slightly sticky. Knead the dough well and let it rest for a while so that it raises in volume. Cover with the wet cloth, and after a while, it should become double in size.

Should we filter the flour to use it or not?

It is very important to filter the whole wheat flour before you can use it to make the dough. Yet, at times people do not sieve the flour to preserve the fiber content in the whole wheat flour. So, the choice is personal and it depends on the purity of the flour you buy. If you have bought the packed flour from the market, then you can skip filtering it. But, the grounded flour in a mill needs to be filtered.

Do we have to knead a hard or soft dough?

It is very important to knead the soft dough if you want to prepare Roti, Nan or Parantha. The Roti prepared with soft dough does not turn hard even if it cools down. Whereas Roti made from hard dough becomes hard to chew after it is cooled. The proportion of water added while kneading the dough plays a major role to make the soft dough.