WHAT IS A CHAPATI?

Also known as Indian flatbread, this recipe is made with unleavened dough that’s cooked on a skillet.  In Hindi the name translates as “slap flat” which is how the dough is formed.  The names chapati and roti are used interchangeably though purists would argue that rotis can be as thick as a pita.  Whereas chapatis are much thinner and only flattened between the palms of your hand.  Also when cooked on a skillet, roti in some cases is cooked without oil.  As Indians have immigrated to Africa and the Carribean, derivations of these original recipes have sprung up as well.

WHERE IS THE BEST CHAPATI MADE?

Chapati are best when cooked fresh at home though Dosa by Dosa in Oakland, C.A., Ganges in Beijing, China, Tayyabs in London and Indian Accent in New York City have all gotten great restaurant reviews for their roti.

HOW SHOULD CHAPATI BE STORED?

They’ll keep for a few days at room temperature.  Or freeze them for a few months in an airtight container.  However separate the sheets of bread with wax paper or in separate zip lock bags so that you can use them one at a time.  And make sure to heat them up in an oven or on a skillet afterward.

IS ROTI THE KING OF ALL BREADS?

All breads, no sorry it isn’t (right now somewhere in the world a French boulangerie chef is reading this and screaming in indignation).  But perhaps it could be called the King of All Indian Breads! Priya Krishna in her Bon Appetite article makes a compelling argument for this unsung and misunderstood hero of Indian cuisine.