Why Chapatti is Puffed? The double layer concept.

 

Chapatti is one among fundamental parts of our diet and a prime source of carbohydrate.  Majority of us want it be served hot and puffed. But have you ever wondered about the ballooned-up and puffed structure of hot Chapatti and other similar food items?

Here is the layering theory that describes the phenomenon.

The preparation of Chapatti starts with making its dough form wheat flour using water and a special mechanical process done by hand. Chapatis are also being prepared using machines various types of mess. A small amount of dough is given a shape of circle forming a layer like structure and this is subjected to the heat and here begins the science.

As soon as the bottom of this uncooked layer comes in contact with heat, the moisture, it contains is evaporated and converted into water vapour. Obviously, this moisture comes from the water added for preparing flour dough. The molecules of water vapour trapped inside the half-cooked Chapatti exerts a vapour pressure on the top layer of Chapatti causing the thin top to rise.

Thus, two layers are formed in a ballooned-up manner which marks the hotness parameter of fully cooked Chapatti. Moreover, a fully cooked Chapatti still contains some amount of moisture that maintains its texture. So, what are you waiting for?

Burst the balloon, feel the steam coming out and have a wonderful diet.