Roti is a loaf of small/medium/large size bread made out of wheat in Sub continent. and any meal without it is sort of incomplete. the only other portion that can replace it is rice that we take from our ex east Pk (Bangladesh) i hope my definition is sound enough.
cooking is an art and so is roti making. though you would never learn this art from any of the cooking classes you join. they would teach you everything thats got difficult names to pronounce those being Chinese, continental, French and Thai dishes etc. in short everything that is ‘fad’.
roti making art is passed on from one generation to the next in the sub continent. whether you like it or not, your mother or grandmother would be the one giving you lessons on succeeding at this work of art that requires both precision and skill and also patience( which unfortunately i lack ehehe) which i bet Picasso and Rachael would have been as bad as i am on it.
sleeves get rolled up, apron comes handy, i turn on the stove and starts my roti making adventure. a handful of dough that i try to shape round (my mum would highly disagree to this) with my hands and then i carefully place it on counter top. then its the rolling pin, me and the dough in a fierce battle. the rolling pin glides over this wheat loaf until you are able to achieve a perfect round shape, balanced in proportion and texture. with me the whole procedure becomes a bit different accompanied with a lot of uffs and ughhs and redoing of the dough shape several times.
then its easy or perhaps not. after a few seconds of rolling the pin on the dough it starts to stick to it and then it makes your life hell. dont think i am exaggerating, its true. thank God there is extra flour to sprinkle over the dough. a just few more seconds rolling to and fro and there you go with a reasonably good size of roti in the making. here comes the desi clapping part. the roti has to be taken in one hand and then by the way of clapping both hands, one has to shift the roti from left to right and right to left a couple of times till it gets not too thick and not too thin. just like we order thick crust or thin crust for the pizza.
having gone through the whole process, the roti is then put on the tawa, a flat round griddle that was already placed on the stove. a few twists and turns on the stove is good enough and then its cooked, voila! your done. its ready to eat.
what can go wrong? the roti you made could be a bit deshaped perhaps resembling a map of some continent or so. but i have been lucky with this or maybe i have always been good with all kind of shapes hehehe. so its usually round or oval. the second bad roti example is when it becomes hard like a papur. thats worse i tell you. reason? extra flour used to get rid of the sticky dough.
wikipedia says: Roti is the traditional Indian bread, normally eaten with curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to a tortilla in appearance.