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賂! 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 
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