Cooking For Engineers

[Tenzint]

Hi all -

again, I need some assistance!

I've been making rotis by hand - rolling out the pastry with a rolling pin before cooking it. This has always worked well, but is slow when I want to make huge quantities.

I have now bought a machine to make this easier. The machine blocks (presses) the pastry into the right size discs and the right thickness. (This is really great!)

In order for the pastry to "release" from the machine easily, the block has an element in it, which obviously while assisting releasing the pastry, also heats the pastry slightly. Fortunately, it is not a "puff" pastry as such so the heat shouldn't represent a problem. Also, the pastry is a hot water pastry!

The problem is that since using the machine for some reason the rotis are not "frying" as easily - especially on the one side? They take longer to cook to the right colour and texture.

I simply do not understand it!!
Like, really, really, really don't understand it!!

Do you?
Does anyone?

Any ideas, suggestions, tips, tricks.....anything at all!!

[Blue Pilgrim]

Mostly guessing, but I think it's probably the heat (maybe combined with pressure and over-flattening). It would dry the dough out, reducing the steam rising (and may be setting off the baking powder too early if you are using any). If you can't turn the heat off maybe you could spray a bit of water on the trouble side and let it sit a minute before cooking, or do a bit of hand kneading after taking it out of the press just to 'loosen up' the dough and make it a bit uneven.

You also might want to try using a pasta machine to roll out the dough, or a tortilla press. Or put down some paper between the dough and the heat as an insulator. I;ve never done hot water pastry, though, so add a little salt with what I say.