Chapatti flat bread

Roll the dough thinly and cook each chapatti on a hot, dry tawa or frying pan for about 30 seconds per side. Turn it once more and gently press the edges with a clean cloth; it should puff as steam forms inside.

Yes. Chapatti flour, also called atta, gives the familiar fine texture, but wholemeal flour works too. Add warm water gradually, knead until smooth, then leave the dough covered for about 20 minutes before rolling.

Cool them promptly, stack and wrap them, then refrigerate and use within 48 hours. You can freeze them with baking paper between each one, then warm from frozen in a dry pan.

They’re commonly served alongside dhal, chana masala, saag or a curry. Tear off a piece to scoop up the sauce, or use one to wrap spiced vegetables.

Chapattis are a familiar accompaniment to home-style meals such as dhal and sabzi (spiced vegetables). They’re also useful for wrapping fillings such as leftover curry or paneer.

Yes. Chapattis are usually unleavened and cooked on a dry hot griddle, while naan is leavened and traditionally baked in a very hot oven. Chapattis are thinner and more flexible.

Yes, but paratha is richer and flakier, as it’s cooked with fat folded or brushed into the dough. It works well with dhal or curry when you want a more substantial bread.

In many British South Asian kitchens, the names are used interchangeably. Chapatti usually means an unleavened wheat flatbread cooked on a tawa; roti can be a broader name for flatbreads.