Handmade Dough

I’ve been having a curious desire to return from machine made to handmade. It all started from a realization with chapati dough. I had learned to make chapati dough by hand, using a traditional Indian dough pan. When the day came to make a new batch of dough, I dreaded it. The job was time consuming and tedious, mainly because the large pan was so shallow I wasn’t able to mix easily. Eventually I switched to the food processor and soon progressed to the electric mixer, complete with dough hook attachment.  These convenience machines made the once daunting task quick and easy, with hardly any effort on my part; until it came time for cleanup.  They may knead dough in record time, but every crevice and attachment had to be scrubbed.

I’ve since reverted back to making dough by hand and rather than using my Indian pan, I use my favorite large yellow mixing bowl. The bowl’s large, deep size allows me to mix quickly without flinging flour all over the sink and counter. Now, I can make a batch of dough in half the time it took the machine and that even includes clean up time. So if doing it myself is so much faster, what’s the draw towards using the machine? It’s the ‘no effort’ aspect which is so appealing, but was we’ve found out, rather deceptive.

To test whether or not making dough by hand was indeed faster than my machine, I pulled out my machine and my bowl and set the clock. I made a batch of dough using the mixer and immediately made another batch by hand. Which approach was faster? The results were surprising.

Using the machine was not only slower, it actually took more physical effort than mixing by hand. The dough would climb up the dough hook, so I had to keep watch and stop the machine to untangle the dough and turn it so it would knead evenly. I still had to stand over the mixer to add water. Once it was done I had to clean the bowl, the dough hook and the bits of the machine that got wet dough on it. All in all, it took ten frustrating minutes.

When I made dough by hand, I was done in three minutes and all I had to clean was a simple mixing bowl and my hands.

This revelation that technology doesn’t necessarily mean efficiency got me thinking,

Is it possible our technology actually gets in the way of getting things done faster?

Would washing and drying dishes by hand actually be more efficient than a dishwasher? Should cookie dough be stirred with a wooden spoon rather than my Kitchen Aid? Should I bother to find out?

Colleen

Dear Reader,

Just this morning our microwave broke, so I had to reheat my chai and lunch on the stove.  I was forced to simplify some of the daily routines I take for granted.

Do you ever think of simplifying things in your daily life?  Perhaps removing some of the technology you use on a daily basis such as the dishwasher, microwave…even the computer…and seeing how you do?

Colleen

 

Chapatis By Hand

Time needed: 5 minutes (including cleanup!)
This recipe makes enough for 12-15 chapatis (depending on the size).  If you need less it’s easy to divide the recipe, just be sensitive with how much water you use.  The dough should be soft, but not so soft and sticky that you cannot easily turn and knead the dough.

Ingredients:

2 cups chapati flour (found at the Indian store) or whole wheat flour.
1/2 cup water
2 tablespoons oil (or you can use ghee)

Equipment:

A large mixing bowl
An air-tight food container

1. MIX THE DOUGH

In a large mixing bowl, slowly add the water to the flour, mixing continuously until you have a cohesive ball of dough.
 

2. KNEAD THE DOUGH

Add 1 tablespoon of oil to the dough, coating it all over with oil and knead for a minute. The kneading will help make the dough easier to roll out later.

3. STORE THE DOUGH

Lightly coat the dough with the remaining tablespoon of oil, coat only the surface of the dough to keep the wet dough from sticking, do not work the oil into the dough.  Transfer the dough to an air-tight food container and place in the refrigerator until ready to use.
Read my original post on how to make chapatis and for fun, how to eat with chapatis.

Related posts:

  1. Chapatis: Indian Flatbreads

7 Comments

  1. 8-17-2012
    Mina Joshi says:

    I have always made my chappati dough by hand. Making it and keeping it in the fridge really makes the chappatis lovely and soft. Have you tried using Olive oil instead of the oil or ghee? try it and you will never go back to using any other oil or ghee.

    Reply
    • 8-18-2012
      Colleen says:

      Hi Mina – Why do you prefer olive oil?

      Reply
  2. 8-20-2012
    Kavi | Foodomania says:

    Never made dough with any machine ever! :) I just find doing it by hand a lot more easier! Like you said, cleaning up is a nuisance! :)

    Reply
    • 8-20-2012
      Colleen says:

      I agree Kavi, I’m newly converted :)

      Reply
  3. 8-25-2012
    Priti says:

    I knead dough on regular basis with my hands. I like using a deep bowl too. My main purpose for kneading it by hand is that while I knead I can feel the dough transform and this helps me understand if it is soft enough and the texture is uniform. Kneading dough is also a stress buster for me. :)

    Reply
  4. 8-25-2012
    Priti says:

    Just like Mina, I use Olive Oil too while kneading the dough. I like to spread a drop or two of ghee over every chapati once its off the griddle the flavor of ghee really compliments a very hot chapati…just like cold-pressed EVOO tastes great on freshly baked bread.

    Reply
    • 9-3-2012
      Colleen says:

      i’ve been using oil the last few times I’ve made dough, it works great.

      Reply

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