KITCHEN PRACTICE 2 — Fresh Roti vs. Roti Made Ahead
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Chapter: Indian Cookery 10 — Capstone: A Thali

TASK
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Cook a second thali, but this time make the roti in advance and let
it sit for 10 minutes before serving, rather than cooking it last.
Compare it directly against freshly-made roti.

WHAT TO DO
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1. Prepare the rest of a thali as usual — curry, dal, rice, raita.
2. This time, cook a batch of roti earlier than usual, before the
   rest of the meal is fully ready, and set it aside uncovered for
   about 10 minutes while you finish everything else.
3. Cook a second, small batch of roti at the very last moment, as
   the chapter recommends, going straight from the flame to the
   plate.
4. Compare the two batches directly — texture, temperature, and how
   easily each one tears or folds.

WHAT TO EXPECT
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- The roti made ahead and left to sit should feel noticeably firmer,
  cooler, and less pliable — it may even start to feel slightly
  leathery at the edges.
- The freshly-made roti should still feel soft, warm, and easy to
  tear or fold without cracking.
- Both should still taste fine, but the texture difference should be
  genuinely noticeable within just 10 minutes.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the chapter's own "roti is made last, on purpose"
warning something directly experienced rather than just stated —
confirming that the timing advice isn't arbitrary tradition but a
real, tasteable difference in a very short window.