Frozen Rotis & Chapatis

Roti and chapati are two names for the same everyday bread across North and Central India: unleavened whole wheat atta mixed with water, rolled thin and cooked on a tawa. Phulka is the lightest version, cooked until it puffs into a ball over an open flame. In Gujarat, thepla is a spiced flatbread made with fenugreek leaves, turmeric and chilli, kept for travelling and lunch boxes, and bajra roti, or bajre ki roti, uses pearl millet flour for a nutty, denser bread eaten in Rajasthan and Gujarat in the cold months.

Chapatis are the plain bread for dal, rajma, aloo gobi and any curry with gravy. Thepla is good cold or warm with yoghurt, chhundo or pickle. Bajra roti goes with garlic chutney, white butter and sarson ka saag. For a richer layered bread see frozen parathas, and to knead your own, use chapati atta or millet flour.

Warm frozen chapatis on a hot tawa for thirty to forty seconds a side, pressing lightly with a folded cloth so they puff. Phulka can be held over a gas flame with tongs for a few seconds once the tawa has done its work. Wrap cooked rotis in a clean tea towel or a roti box so they stay soft. Return the rest of the pack to the freezer at -18°C straight away, as thawed chapatis cannot go back. They sit with the rest of our frozen breads.