chapati, roti, paratha, tortilla, dumpling wrapper…
millions of recipes out there, but what most of them fail to do is explain how to get them round ….I guess it’s because lots of recipe writers grew up in houses where they’re made all the time and they absorbed the process through osmosis 😉
Being a creature who takes awhile to work things out sometimes, I didn’t clock on to this little trick even after I’d spent hours watching dumplings being made in China and gone and bought myself a special little dumpling wrapper rolling pin ( I have a serious love affair with jiaozi going on) – they’re slightly tapered at one end – I just thought I needed more practice, but I was using it the wrong way round.
Anyway – the trick is, to lean slightly more heavily on one end of the rolling pin than the other, while turning the dough a little bit after every roll – I’m left handed so I turn mine counter clockwise….(continuing the clock analogy) you want turn the dough about 5 or 10 minute spaces towards you each time.