Rotli

The world of Indian breads is vast, with numerous varieties throughout the country. Here I present some of the most common Indian flatbreads (with less common but more unique variations). They can be served alongside any of the vegetable and/or lentil dishes in this book. Before making any of these breads, read the first recipe for rotli (the quintessential Indian flatbread and therefore the namesake of this chapter). I use it as a foundational recipe for making the rest of the breads. You’ll find general tips and recommendations that will make the process more approachable.