The Art and Science of Making a Perfect Chapati

 

A  perfect chapati should have the following three specifications

1. It should be round in shape with a radius of pi  3.14 inches. 

2.  It should be fully air filled by the time it is done resembling our own planet earth.

3. Its colour is also required to be a light golden brown when it is made of wheat.

Then and only then will it qualify to be a perfect chapati and rest assured that when it meets the above specifications it is bound to meet the criterion of taste and smell perfectly.

Somehow such rotis can only be made over an open fire like that of a gas oven or chulha. It cannot be ensured on an electric oven or induction. This is the problem for Sona that she rues the fact that used to mostly round chappatis she tried her hand at making ragi chappati over the induction with miserable results and so is ever bemoaning the fact that rotis are not the same away from home.  

Why does a roti not become air inflated ever so often? 

Let's look at this step-by-step:

• Wheat flour consists of two major proteins—glutenin and gliadin
• When you add water to the flour and knead it, it leads to the formation of an a continuous network of the protein Gluten, which lends the dough elasticity and makes it stretchable.
• The strong gluten network is also capable of trapping gas bubbles within the bread (roti in our case)
• When we flatten and cook the roti on the girdle, the steam produced inside the roti causes it to puff up as the pressure from the steam pushes the gluten network outward.

In short, well-kneaded dough (so that a long protein network is formed), reasonable moisture and a reasonably high cooking temperature combine to make your rotis puff. If the dough isn't well kneaded or if the rotis are cooked on low heat, they'll most likely not puff well. It is also advised to let the dough rest for 5-10 mins just after kneading to let the gluten form properly. Also the rotis have to be heated properly on both sides say around 30secs on the tava before they are transferred to the fire over a griddle to protect the hands from getting scalded by a stream of escaping heated gas from the rotis.