Chapati

Mix 200 g atta with about 120 ml warm water, knead for 5 minutes and rest the dough, covered, for 20 minutes. Roll into thin rounds and cook in a very hot, dry frying pan for about 30 seconds on each side, then keep wrapped in a clean tea towel.

Yes: finely milled wholemeal flour is the closest substitute, though it may need a little more water. Plain flour makes a softer, less nutty chapati; add the water gradually so the dough stays supple rather than sticky.

Yes. Cool them, stack with a small piece of baking paper between each one, and freeze in a sealed bag; warm straight from frozen in a dry frying pan.

Heat each one briefly in a dry frying pan, turning once, then stack them under a clean tea towel. For a microwave, cover the stack with a lightly damp piece of kitchen paper and heat in short bursts.

Chapati is made for scooping up dhal, chickpea curry or a saucy meat curry. It also goes well with dry vegetable dishes, such as aloo gobi, alongside yoghurt or chutney.

Yes, but chapati is thinner and usually unleavened, so it is less soft and chewy than naan. Use it to scoop up curry or wrap around a filling; it will not have naan’s pillowy texture.

Yes. Chapati is usually made from wheat atta, so it contains gluten; avoid it if you need to avoid wheat or gluten.