At Dishoom we serve roomali roti, a soft, thin, unleavened “handkerchief” bread. The dough is flipped and stretched by hand until it resembles fine cloth. The saying goes that the test for a good roomali is whether you can read a newspaper through it. This technique takes years to master, so we suggest you use our recipe below to make slightly thicker (and much more straightforward) chapatis.
It takes only a couple of minutes to cook a chapati, and the dough will keep, well wrapped,