A Conversation for Indian Side Dishes

Chapatis differ from Rotis

Post 1

HarpoNotMarx (((2*1)^6)-6-(2*8)=42

Rotis are much thicker, altough I think they don't have as much rising agent in as naan, they are like naan cooked in the tandoor (oven at a pinch) UNLEAVEANED Chapatis are slapped onto a hotplate (tava or tuva, make them at home using a cast iron frying pan) and often puffed up by the steam generated bythe cooking process, and this can be further accentuated by flashing the cooked chapati over an open flame. In Bradford, most locals eat their curries with breads of some description, it's the 'offcumdums' who feel they have to order rice.

Great entry for the uninitiated, by the way

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