It requires experience and dexterity to swell a roti when cooking (I know all housewifes know how to do it but can anybody tell me exactly why it happens). What is the science behind it. Just roast it mechanically one side each time it wont swell
2006-06-10 22:22:36 · 5 answers · asked by Anonymous in Science & Mathematics ➔ Physics
If it is like Pita bread, the moisture in the dough boils into steam, but can't pass thru the outer skin which got sealed with the initial cooking. The steam bubble splits the inside as the upper 1/2 is raised from the lower 1/2 of the dough. Need to quickly cook the skin on both sides, then let heat create enough steam.
2006-06-10 22:31:33 · answer #1 · answered by science_curious 2 · 0⤊ 0⤋
Actually heat side(a) for some time, , then other side(b) untill this side has spot of brown color, then we put it on flame with the side(a) downwards, due to evapouration water vapours make two layers separate and swell.
by the way I m boy and not at all a cook.
2006-06-11 05:35:39 · answer #2 · answered by prasooncomputer 2 · 0⤊ 0⤋
This is because of the different types of prata they use to cook roti and the method of it being cooked.
2006-06-11 06:36:12 · answer #3 · answered by Dark A 1 · 0⤊ 0⤋
it may be due to the pressing of the bread at some parts so they dont swell equally
2006-06-11 06:57:53 · answer #4 · answered by sikandar 2 · 0⤊ 0⤋
IT DEPENDS ON THE WAY WE MAKE A ROTI.AND ALSO THE WAY WE KEEP IT ON THE GAS STOVE.
2006-06-11 05:28:56 · answer #5 · answered by I LOVE ABHISHEK BACHCHAN. 1 · 0⤊ 0⤋