I've never quite understood our obsession with them.
You can serve us the tastiest roti ever, but if it isn't puffed... meh.
But, bring us one that puffed up like a balloon, and suddenly everyone notices. "Now that's a proper roti."
Of course, the puff itself has nothing to do with the taste. But then, humans have never been very good at separating facts from feelings. We buy wine because the label looks expensive, food because the plate looks pretty, and coffee because someone drew a leaf on top.
Similarly, ask any Indian uncle about rotis. And he would go, "It must be puffed. Or, no good. No good!"
Before you accuse me of culinary blasphemy, it's not complete hokum either.
A roti puffs because steam gets trapped between two layers of dough. The puff itself doesn't add flavour, but it usually tells you that a lot of things have gone right. The atta, the amount of water, the kneading, the resting time, and about three hundred other little tricks, which vary by kitchen and everyone swears by.
In other words, the puff isn't the cause of a good roti. It's the evidence. Because a dough that puffs is also more likely to give you a softer, more even-textured roti.
Probably explains our fetish for phooli hui roti!
Now if you're wondering how to knead the dough and make a roti with our Chakki Atta, this video is for you.
And yes, it puffs. Duh!
