Many readers would have had the pleasure of enjoying puffed Roti's. This is perhaps one of the best form of breads that can be eaten for a lifetime, multiple times in a day. Our mothers have learnt the art of making Roti's, and they are expert in doing this activity - every single roti gets puffed to the right level. However, most if not none are aware of the science behind making the roti. Here is a simple yet scientific explanation of the Roti making technique. Roti is made from atta dough (coarsely grounded wheat). The dough must have the right water content, neither less nor more (as I will explain later). We make small portions of the dough and then roll them into circular shape. The baking process starts from here. We put the roti on the Pan ( Tava ) and I will refer to the surface that was first put on the Pan as surface 1. The whole roti is a bit soft and we must be careful not to distort its contours by pressing hard on the surface. Once this surface is slig