The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. – Janet Clarkson
Learning to roll out a simple, edible roti in a near perfect circle took me half a life time. Like most TamBrahms, rice runs in my veins, and I was born sans the North Indian roti rolling genes 😆 But the family loved rotis and the variations, so it appeared on the menu. If I made it, it had to be eaten fast, before it calcified. Could never get the dough or the roll right 😬
After outsourcing rotis for many many years, thanks to Covid quarantine and an extended cessation of take outs, my roti making skills advanced to a solid B🥈! In the recent past I graduated to making a variety of stuffed parathas. With the availability of riced cauliflower, Gobi parathas became a regular in my house. Definitely not yet perfect but trying to reach an A 🏅!
Recipe-
https://www.archanaskitchen.com/stuffed-gobi-ka-paratha-spiced-cauliflower-flat-bread
Rooted in Rasam 