The article discusses the complexities of making Indian rotis, emphasizing the importance of using the right flour, specifically atta, to achieve desirable texture and taste. While many regions have their variations of roti, the Indian kind relies on finely stone-ground whole wheat flour, which impacts the quality of the final product. The author shares personal experiences learning to make roti and realizing that standard American whole wheat flour does not yield the same quality, resulting in tough, chewy rotis rather than the tender ones made with proper atta.
"The two stones rubbing together generates a significant amount of heat, which precooks some of the starches in the flour, making it softer and weaker. This helps yield tender rotis."
"Rotis made with conventional American whole wheat flour tend to be chewy, with barely any puff, and verge on bitter."
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