CHAPATI: One in a long line of traditional Indian flatbreads. Cooked on a griddle rather than a tandoor oven like naan with just a tiny dollop of oil in contrast to deep fried “poori” and with 2-3 layers opposed to “paratha’s” 7-8, and always layered and neatly folded into a triangle for a “parcel” (doggie bag) which counterpart “roti” would be far too brittle to handle. Yes, you heard me. I can assure you that “roti” is not –I repeat– NOT synonymous with the word “bread” but is indeed its own breed at least here in Bangalore where thy “roti”, although still unleathened [without yeast] like chapati, are born tandoori style, with more resemblance to its beloved sister naan actually, than soft and malleable chapati…. which time and time again reminds me of the flour tortilla. EXCEPT that it would be a whole wheat [“atta”] flour tortilla and never eaten with rice inside like a burrito. Or with rice at all. EVER. That’s a no no. And a bit awkward when it happens_as it has_ naturally.
Absorbed with any one of dozens of curries like all the other Indian breads, chapati is a bit more versatile than its more nocturnal counterparts. Prepared up to 3 times weekly by traditional Indian women in the home (breakfast, afternoon snack and evening), chapati is always eaten hot off the griddle. Sometimes just forget the curry and hand over that lethal mango pickle (which truth be told does NOT resemble a mango whatsoever, but rather red HOT chillis, like 100 of them in a single swoop of that chapati). And that “red sauce”…Uggh. Indians love their ketchup, chapati being no exception.
Whenever I bump into Devika, the yoga teacher at school, on my walk home, the first thing out of her mouth is an invitation to her house. There and then. Take it or leave it. Can’t she just ask me a day ahead?? Nope. That’s not how it works. I instantly accept accompanying her home, usually finding her 13-year old son en route. With force feeding, Indian chai, and a fine showing of her craft projects always part of the agenda, last Monday a little “Chapati 101” also sealed the deal :).
Basic Chapati Recipe — compliments of “Yoga Miss” —
Ingredients: Wheat flour (atta), water (“nīru”), salt (“uppu”), and oil (“taila”).
Using the right hand, mix a little water and a pinch of salt with the flour until a solid dough is formed. Break off two small chunks and using both hands roll each into a ball (about the size of a golf ball). On a flat surface, flatten each with the right palm. Put 1/4 teaspoon of oil on top of each flattened ball. Then put one flattened ball on top of the other, sprinkle flour on top, and using the palm of the right hand, “smoosh” together until they are one. Sprinkle a bit more flour. Using a miniature rolling pin, create a thin circle about 6 inches in diameter. Throw onto the hot griddle with 1/4 teaspoon of oil. After a minute, use the thumb and pointer finger together to pinch the chapati lifting upwards, and trying not to be burned by the hot pan in the process.
Did I mention that Devika does not speak English? Hardly a word. And that right there has been one of the coolest things about living in India. That plus a fine variety of flatbread_ minus the mango pickle and ketchup. Damn good :).