Don’t walk in my head with your dirty feet, get off, starve for a week, contemplate the question, whether, round or not, it depends is irrelevant when a square meal is a luxury.
If you had asked my father this question, about 20yrs ago, he would beam and say the amoeba shaped one was of course far superior to the perfect round, because they were the special ones, that my two year old rolled out for him. When you pay 120/ rupees a roti at a restaurant it had better be round, else it is going taste bitter.
All the same the taste of a roti changes with the flour used, I do not know if you are aware but roti’s are made of varieties of flour like Jowar, Bajra, Wheat, Maida, and Rice. When we talk in terms of wheat we are talking in terms of the stuffed ones, and the plain roti’s. when we talk of the plain roti’s it could be a single layered one roasted partly on the skillet and partly on direct flame, it an be tandoor roasted one, it can be the layered paraunta of the Punjabi’s. It can be the crisp layered ones from Kerala., ric
However my Delhi nurtured mother tells, me chapatti, is what is made in Maharashtra, and central India and is to be torn with just two fingers, while the roti could require both the hands, which means they are stiffer and thicker.
If you ask my husband he always preferred the triangular “Poli”
Since you have listed this under prejudice and common sense is a collection of prejudices acquired by the age of eighteen, I shall excuse its absence. Prejudices it is well known are most difficult to eradicate from the heart whose soil has never been loosened or fertilized by education… note not schooling.. They grow there, firm as weeds among stones.
Coming back to roti’s round and not round roti’s, it all depends on how roll it around, I mean the force and direction and layer it, therefore stand still, roll the roti, layer it the way you want and fill it with flavours of life, and taste your favourite flavour, to each man, his own roti, and his ability to roll it.