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4 to 5
Easy
By Jeffrey Alford and Naomi Duguid
Published 2005
These flavored rotis are slightly thicker than chapatis. They are a big favorite in our house: quick and forgiving to make, and delicious to eat on their own as a snack or for breakfast. We also use them to make sandwiches for our kids’ lunch boxes. Because there’s a little ghee or oil in the dough, and more used on the skillet for cooking, they stay soft and fresh for longer than chapatis do.
The breads are just one take on the flavored skillet bread idea (see