If you are a natural cook, you will frown,"Making chapatti tough?"
Ask me, I have been trying to learn that for the past four years.Just to add to the variety of food a bachelor can have at his own auspices. Even then I am miles away from proficiency.
Demonstration of my imperfection starts right from the stage of preparing the atta dough. Either it will be too hard or too soft , as if to create problems at the time of rolling the dough into a disc. There will be no dearth of reason for the discs to be uneven, at times taking the shape of the map of India.As I was never good at drawing, a map of India used to take "more or less" the shape of a disc. Now, the chapatti discs I roll take more or less the shape of a map.
The major disaster happens at the last and final stage, browning the discs. My teachers say chapatti can never be called well-prepared until and unless it puffs while browning. I have never seen that happening with chapatti I have made so far. It also never happens that the discs are evenly browned. So when finally I declare that the chapattis are being made, others wonder what kind of a chapatti I have prepared.
Even after that my sympathizers risk consuming a piece or two of the chapattis I prepare, perhaps just to keep my mind. I am sure while struggling to crush the pieces inside their mouth; they pray the almighty to be a bit sympathetic about my cooking skill, at least considering the amount of effort involved (both in preparation and consumption).
And just to express gratitude towards them, for the understanding, I have been continuing my amateur endeavor. I am sure one day I'll be able to improve upon the skills, I have attained so far !