Chapati

• Chapati requires only simple ingredients: whole wheat flour, water and a little salt. You mix these together, then knead the dough and separate it into equally sized dough balls. Roll these out and place on a griddle set to medium heat. Expert chapati cooks manage to make the bread puff up while cooking, but it will still taste good even if you can’t manage the puffing. Traditionally, chapatis are made on an Indian griddle called a “tawa.”

Tandoori Roti

• Making tandoori roti is slightly more complicated than making chapati. In addition to your whole wheat flour, salt and water, you need a little sugar, oil, yogurt and clarified butter. You also need more time, as the dough requires 30 minutes to rest. Traditional tandoori roti is cooked in a tandoori oven. These clay ovens heat up to 900 degrees Fahrenheit inside. You throw your dough against an inside wall and it cooks rapidly. Most home chefs lack access to a tandoori oven. Instead of using one, you can cook your tandoori roti on a pizza stone in a regular oven.

Regional Variations

• Throughout India and Pakistan, you’ll find various approaches to flatbread making. Instead of whole wheat flour, millet or other grains might be substituted. Roti might be stuffed with cabbage, ginger, spinach, mung beans, potatoes or peas. Sweet versions are filled with dates, raisins or dried fruits. Depending on where you visit, different types of roti may be served at certain times of the day.

Serving Suggestions

• Chapatis and tandoori roti are most delicious when hot. Eat them plain, or add butter or chutney. Indians use flatbreads to scoop up curries. If you’re following a low-fat diet, eating whole wheat chapati with lentil dal is a healthful, high-fiber and satisfying meal.