La la la

I actually made rotis today - not just heat and eat - i actually bought a packet of pillsbury and like made the dough, rolled them out and all. Take 20 / 30 mins - but relatively simple technology and HUGELY cost effective

(35 bucks a kilo for the pillsbury - i estimate can be used to make ATLEAST 25 naan sized rotis - the only other raw material being water.

And Desi Rasoi's dhaba charges 7 bucks per roti - Dhaba express even more - The size of which is only like 75% of my roti's size - buys on credit and sells it on cash, possibly not recording 50% of his invoices on his tax returns :). Nice business, the food business as they always say )

The % of moisture in the final dough - rate of addition of water to the dry flour - are important parameters - actually roti making is more a physical phenomenon - depends on the non-stickiness of the surface your're rolling out, the amount of glidant (dry flour in this case, or oil maybe - i do not have oil at home - so i used the dry powder to adjust stickiness of the roti - its called 'tack' in the industry - in printing for example) used in the dough during the actual rolling process and IMPORTANT use ONLY a non stick tawa to actually bake the roti.

A thickly rolled roti with a slightly higher amount of moisture - actually swells on the tawa - the water probably becomes steam and contributes to swelling and aids in an overall nice baking of the entire roti.

Less moisture, thinner dough, dough rolled in layers does not swell on the tawa - probably needs a bit of oil or something to complete the baking process and will probably will end up stiff in the end.

So remember, % of moisture is probably the critical variable / control parameter and rotis are bloody labor intensive.

Now to wash clothes - while Jab We Met plays on TV.