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Making Rotis

Making rotis or chapatis, the unleavened bread served with curries in north India, is one of the most difficult things I had to learn when I moved out to India.  For the first couple of years I was here, my mother-in-law made the rotis for everyone.  But as my family size increased, we needed a lot of rotis and ultimately, it fell to me to make my own breads.  I was happy enough about it.

It took me ages to learn how to make rotis.  The dough wasn't a problem.  Just knead flour and water.  But rolling the circular breads to the right consistency and making sure they got just the right amount of heat and best of all, if they puffed up like a sort of bubble - that's a skill which takes time and patience.

I've certainly mastered the art of making nice rotis but I have to be careful not to make them when I'm sick or tired.  If there is one thing which draws abuse in my house from otherwise perfectly nice people, it is making burnt or flat rotis!

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