Chapatis are a staple food in our Indian culture and is found regularly in our homes. They are so easy to make (after a bit of practice) and taste great with all different types of curries. Dipped in lentil daal or used to dive into a spicy fish or chicken curry, chapatis are delicious.
I remember when I was young, I would stand by the stove where my mother would be churning these chapatis out in no time. Perfectly round, thin and soft, it was like watching a professional. One after the other, they would come off the hot stove all puffed up and ready for me to slather butter all over it. I wouldn’t even wait to sit down and eat it with my curry, I would simply eat it right there. I think many of my fellow Indian friends/family would have the same memory!
Granted, I don’t put butter on them anymore unless I am trying to recapture my youth but I still love them. Simply combine wholemeal flour, oil and hot water, knead together and you have your dough. Different cultures make them in their own way, for example Hindus tend to make them thin and small, whereas Sikhs make them large and thick. Both equally delicious!
So next time you have a curry, rather than buying naan bread or eating it with rice, try giving chapatis a try! They can be cooked in a normal non-stick pan if you don’t have anything else. But keep the pan dry, there is no need to cook them in any oil or butter as they will just get greasy. But by all means slather them with butter afterwards!
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