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.
In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.