Cumin-Flecked Skillet Breads

Preparation info
  • Makes 16 Breads about 3½ Inches across ; Serves

    4 to 5

    • Difficulty

      Easy

Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

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