I need a consensus … 
From the list below which type of roti seems more attractive to eat :
1- thin roti and the size of a quarter plate
2- thicker roti , the size of a quarter plate
3- thin roti , size of a dinner plate
4- thick roti , size of a dinner plate
5- any others ( please share details )
and which presentation style looks attractive :
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a nice soft cooked roti…n number 3
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It is a matter of preference , that is why you so much variety. Plus various kinds of roties have their own food combination and use.
It is not possible to get a consensus on size , thickness , texture or taste of roti.
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Thin roti, size of a dinner plate (if its quarter then thats fine too)
placed stright on a plate wrapped in a dastar khuwaan or in a hot pot
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Hmmm , personally I like dinner plate size , thin roti’s too … served straight rather then folded in half or in a triangle …
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You two prove my theory in post # 3 above. 
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Mirch , blessed and I have said the same thing 
Obviously all humans have their own say and opinion on everything in life … its going to be no different in this case … I guess i am just trying to determine what majority of us feel is an attractive roti and its presentation …
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and i didnot get that theory of yours
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**i love PHULKA..its a big hand palm sized very thin puffed chapaati which is pressed at 90 degrees along the seam giving it a shape of an oval pichkaa huaa Ghubbaara 
it’s specialized type of bread for nawaabs of Lucknow
**
unpressed phulkaa
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Re: Roti’s
Khalil , but the phulka doesnt stay that way … it flattens in a matter of seconds … though i would love to present phoolay hue phulkay to my guests .. I love it when roti phools into a full balloon ..
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yes, that’s why it is pressed in such a way that it looks good…phulke can NOT stay phoole huye coz the air has to escape…the way it’s served looks really great…have you ever seen a phulka? i just wonder 
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no khalil , I havnt seen it presented the way you mentioned in your post … lekin what i was refering to was that mashallah my roti’s mostly phool all the way into round balloons … so its easy to achieve that bit .. but us kai baad ka step samaj aaya nai bi ..
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oh i see…i never made one myself but i will try to find it online. i might get step-by-step instructions how to press N fold the phoole huye phulke :)…or else, i’ll ask Bhabhi to make it and i’ll take pictures and then post them here for you. 
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Put a tooth pick in the middle once it balloons.
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tou tum choolhay samait hi roti table pe rakh diya karo…sab dekh liya karein ge phooli hui roti 
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id say number 3 and served straight by the way my rotis dont always balloon up when doing the phulking part, what am i doing wrong :-/ ?
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as far as i know the phulking part is because of the use of maida.
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Oh,wow.Hamaari nani marhoomaan bhi Lucknow ki thi,aur unhi ne hameh phulke banaana sikhaaya tha.Uss waqt hamaare haat bhi chote se the toh phulka bhi chota sa banta tha.Ab toh kaay saal hogaay banaay huwe..aap ne kiya yaad dilaa diya…shukriya..
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Sazzie, here’s the trick … when the roti is done nearly 40% on one side .. flip it .. and when its done nearly 50% on that side , flip the roti ,remove half the tawa off the flame and start rotating the roti … so half of it is on the tawa and the other half directly on the flame … you have to do this quickly , and you will notice it will start puffing up … then flip side and do the same flame thing until its fully puffed up …
It will require practice … but once you get used to the rotating the roti half on tawa and half on flame … you will see wonders
