KITCHEN PRACTICE 1 — A Full Batch of Roti From Scratch
==================================================
Chapter: Indian Cookery 9 — Chapati & Roti: Unleavened Flatbread

TASK
----
Make a full batch of roti from scratch — atta dough, a proper rest,
evenly rolled rounds, cooked on the tava and puffed over an open
flame (or cloth-pressed on the tava as an alternative).

WHAT TO DO
----------
1. Combine atta flour with water and a pinch of salt, kneading until
   smooth, soft, and elastic — a few minutes of real kneading.
2. Cover with a damp cloth or upturned bowl and rest for at least
   15-30 minutes.
3. Divide into small balls, dust with dry flour, and roll each into
   a thin, even round, rotating as you roll.
4. Cook the first side on a dry, hot tava until small bubbles appear,
   then flip and cook the second side until light brown spots show.
5. Using tongs, transfer directly onto an open gas flame for a few
   seconds until it fully puffs (or press repeatedly with a folded
   cloth on the tava if you don't have a gas burner).
6. Remove as soon as fully puffed, brush with ghee, and keep wrapped
   in a clean cloth.

WHAT TO EXPECT
--------------
- A properly rested, evenly rolled round should puff into a full,
  even balloon within a few seconds of hitting the flame.
- The puffed roti should deflate slightly once removed from the heat,
  settling into a soft, pliable bread rather than staying rigid.
- The finished rotis should feel soft and pliable, not crisp or
  brittle, especially once brushed with ghee and kept covered.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise runs the full roti process end to end for the first
time — from kneading through to the actual moment of puffing — and
is the direct, hands-on payoff of everything the chapter explains
about trapped steam as the sole leavening agent.