Mamta's Kitchen » Chapatti Or Roti, Indian Flat Bread Cooked on a Tava or Pan

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This recipe is for people who have an electric cooker only or have a gas cooker but prefer not to make a mess on their it while cooking chapatties. Chapatties are the staple food of North Indians, where rice is eaten in relatively smaller quantities than elsewhere in India. They are made either from whole meal flour or flour from which part or all of the husk (choker) has been removed. Some people like to smear each chapatti with a thin layer of ghee immediately after it comes off the fire. Though it tastes lovely with ghee, I prefer not to use any for health reasons. In my childhood days, it was considered mean or impolite to serve ghee-less chapatties to guests. Size and thickness of a chapatti is a personal choice. I prefer mine not too thin and papery, there is no 'bite' to very thin ones. Many people choose to eat paper thin ones, it is totally a personal choice. Thin chapatti is also called 'Phulka'. In my opinion, there is no better bread amongst Indian breads than a freshly made, crisp chapatti, eaten straight off the fire, with a hot (temperature) dal, vegetable or meat curry. Makes 15-20, depending on size.

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