Manjula's Kitchen HOWTO
Things to keep in mind when cooking breads from Manjula's Kitchen recipes:
+ If you live in NE, do not mistake her "whole wheat flour" for your whole wheat flour. Hers is much lighter, finer-ground, and lower-protein than what we get up here. The recipes will fail. Go to your local Asian grocery and find chapati flour. You will be happier.
+ Manjula's hands are very, very small. If you use them as visual guides, you will roll all of the breads too thin and they will behave badly.
+ Manjula's quoted measurements are often wrong. Use the measurements (transcribed by her son, I think) in the youtube video descriptions instead. Or use common sense. 1:1 flour to water is soup; 2:1 flour to water is dough.
+ If you live in NE, do not mistake her "whole wheat flour" for your whole wheat flour. Hers is much lighter, finer-ground, and lower-protein than what we get up here. The recipes will fail. Go to your local Asian grocery and find chapati flour. You will be happier.
+ Manjula's hands are very, very small. If you use them as visual guides, you will roll all of the breads too thin and they will behave badly.
+ Manjula's quoted measurements are often wrong. Use the measurements (transcribed by her son, I think) in the youtube video descriptions instead. Or use common sense. 1:1 flour to water is soup; 2:1 flour to water is dough.