Chapati

Two warm chapatis stacked in front of a spread of curries, soft rounds speckled brown from the griddle. Where naan is the tandoor bread, chapati is the home one: an unleavened flatbread of stone-ground whole wheat flour called atta, water and a little ghee or oil, cooked on a flat tawa. Thin and pliable rather than puffy and chewy, it is made for tearing and scooping up whatever is on the plate.