Recently, I read a very interesting take on roti making in India. It defined the whole process of making ‘roti’ (read : Indian flatbread made from wheat flour) and how it weaves magic in Indian households. Apparently, no meal seems to be complete without the quintessential ‘roti’ or ‘chapati’ after all. And yes, we even have variations in the form of parathas, kulchas, pooris etc. as part of the Indian cuisine. But nothing has ever been as regular a feature in Indian meals as the good-old ‘roti’. I had just wrapped up work and blissfully reading away random blogs in the late evening. And this particular post immediately made me…