The bread we ask for at Indian restaurants—the kind that’s a household staple across the subcontinent—is chapati: small, round, earthy-tasting flatbreads that look like tortillas. Easy to prepare from scratch, chapatis are made from finely ground whole durum wheat flour, which gives them a tender texture with just a touch of chew. Traditionally rolled out with a wooden dowel, the rounds are cooked on a griddle called a tawa until charred and toasty; they’re usually brushed with ghee, nutty clarified butter, right before serving. They’re handy for scooping up curries or vegetables, and delicious on their own.

See the recipe for Chapatis »