I've been craving chapathi, and while Panda has been sweet enough to grab take-out from Amma, it's just not the same as the softer, buttery perfection my moms makes like it ain't no thang.
When I was younger and more useful, I made it (dough and all) by myself a few times, but mostly I was called upon to assist my father by adding water (as needed) to the atta, salt and oil which he was mixing, hours in advance of dinner...or to flip what was in the cast-iron pan as moms rolled out more. So I'm not totally unaware of how it all works.
Still, that doesn't mean that I have any confidence in what might emerge from that deceptively-correct-looking dough in the steel bowl there...I'll keep you posted.
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