One side of a puri is thinner because it expands more under steam pressure. Uneven rolling, heat distribution or air pocket formation can cause one side to stretch more, making it thinner after puffing.
Class 8 Science Curiosity Textbook Chapter 1 Exploring the Investigative World of Science question answer
Class 8 Science Curiosity Grade 8 Chapter 1 Exploring the Investigative World of Science solutions
As the puri puffs, steam pushes the dough outward. If the dough is rolled unevenly or one side heats faster, that part expands more and stretches thinner. The top layer often lifts higher, receiving more pressure and expanding more. Differences in dough texture, rolling or oil contact also contribute. This makes one side noticeably thinner. Such small variations lead to clear results and help explain how physical factors affect shape and texture.
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