WHY DO CHAPATHI HAVE TWO LAYERS AFTER COOKINGThe wheat flour is mixed with salt and water and let to stand or rest for half an hour or more . The wheat flour then soaks up the water and gelatinizes. Gluten a protein in wheat absorbs water and forms a sticky network which gives the dough elasticity and helps it to stretch like a balloon. This is possible only by addition of water here. Oil too gives this elasticity. This is not possible in flour which is mixed with water and immediately made into chapathis or rotis. However kneading the dough well increases the strength and spread of the gluten network in the dough. That is why “barotta masters” are seen kneading the dough. When chapathis or rotis are rolled out the water trapped in the dough forms steam which is a gas. Many such gas pockets join together to rise up as a single unit of hot steam. Meanwhile if you turn the chapathi it puffs up completely like a well filled cushion . Since the other side is already cooked the steam canno