This is an effort to reduce my mom's experience-driven cooking of unleavened Gujarati flatbreads to measurement-driven recipes for the Western baker.
These recipes are intended to be used with my
bread
program for scaling recipes at
the command line. They are written down to use 1 g of flour; if I'm making
rotli and I pour out 124 g of durum atta (eyeballing the portion I feel will
suffice for dinner), I can pop over to the computer and type in a UNIX-like
terminal:
$ bread rotli.yml 124
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Rotli
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durum atta (flour) 124 g
water, room temperature 89.3 g
vegetable oil 9.92 g
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Then I know how much water and oil to use to have a well-executed rotli dough.