I need to know how to make big soft durable and wrap able and delicious west indian or east indian style rotis, and dal puris and prathas. I am experimenting with butter, gee and oil and crisco white flour, chapati flour and white and whole spelt flour i assume i need to satay away from bread flour right? what are the scientific processes behind roti making? what ensures a thin even roti or a thin filling of ground split peas and a roti that is soft, pliable, delicious and not tough or crunchy? I would also like to know about the dough, can it be kept overnight if it is a baking powder or yeast dough what if it has both how do the additions of milk and eggs into the dough affect longevity?