Most Indian breads are simple, unleavened, and made every day. Yamini Joshi, a Mumbai-born cook at the League of Kitchens in New York City, includes this nutty, whole wheat flatbread in her daily repertoire. The dough can be mixed in advance and kept in the refrigerator for up to 2 days (bring it to room temperature before rolling it out into roti), and the bread can be eaten alone or repurposed to make any number of layered or filled Indian flatbreads, called parathas.
To get this dough to properly puff and brown, you must use a gas flame. You can find chapati or atta flour—a finely ground whole wheat flour made from hard durum wheat—at Indian markets or online.
No oven, no yeast, and no mixer required—just tasty, tender carbs good for sopping up all kinds of curry
What You Will Need
- 3 3⁄4 cups atta (chapati) flour, plus more for rolling
- 1 1⁄2 tsp. corn oil or canola oil, plus more for shaping
- 1 tsp. kosher salt
- Melted ghee, for brushing
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