Chapati, also known as roti, is the most popular bread in India (in addition to Pakistan, Nepal, Bangladesh, Sri Lanka and other parts of Asia where Indians have set foot). Save for the southern states where rice is the main starch, flatbreads are the staple in other areas of India. Freshly off the pan, chapati is one of the most delicious things you can eat, and all of my Indian culinary highlights include it in one form or another. Although I don’t cook Indian food daily, chapati is a frequent presence on our dinner table. Made with whole wheat flour, water and a tiny bit of oil, it’s versatile enough for a variety of accompaniments, from prosciutto and mozzarella to avocado and shrimp salad. It’s also perfect on its own with a dab of salted butter.
Watching my mother-in-law turning out chapatis with lightning speed, I decided to record the process for a masterclass. You’ll find two short videos below. My mother-in-law is quite modest about her talents, but she’s one of the most accomplished cooks I’ve met, with an innate feeling for flavors and interesting combinations. (I know that some of you have made the cc powder already–that’s another one of her lessons.) You need to turn out hundreds of chapatis before yours will look as perfect as hers, but it doesn’t matter. Even if your chapati is closer in shape to the outline of India than a circle, it will still taste just as good.