Scalable recipes for Gujarati flatbread
This is an effort to reduce my mom's experience-driven cooking of unleavened Gujarati flatbreads to measurement-driven recipes for the Western baker.
Usage
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
------------------------------
Rotli
------------------------------
durum atta (flour) 124 g
water, room temperature 89.3 g
vegetable oil 9.92 g
------------------------------
Then I know how much water and oil to use to have a well-executed rotli dough.