How and why does a chapatti puff?
Indian Flat Bread, as it may be well known in the West, is locally known as chapatti or a roti in India. It is an age old practise of eating a soft - soft chapatti topped with loads of ghee with a Sabzi of one's own choice. Be it Bhindi, karela, dal makhni, paneer butter masala, or any dal, chapatti is the best and healthiest option to team it up with. And yes, all of us try our best to puff it up while we roast it directly on the gas burner so that it's soft and gives a one of its kind mouth - feel. But we all fail and then learn and then finally rise with a proper puffed roti after several trials. But ever wondered why and how does it rise or puff so beautifully? Here's the answer. Chapatti is made of atta that's been kneaded into a dough with water salt and a little oil. Some people may add a little curd as well to make it softer and some may use milk instead of water. But what happens in the process? 1. Atta is made up of proteins called gliadin and glutenin. O...