Chapati

Also known as roti, it is the unleavened bread that is widely eaten in India. Not only is it a staple of every meal, it is the utensil as well.

Last night, Nani-ji brought D and I into the kitchen to teach us how she makes chapati. It is amazingly simple. The dough is corn flour, wheat flour and water. She rolls it thin, and then places it a hot caste iron skillet (no butter or oil). 15 seconds on each side and then she places it directly on the flame to puff it up. Another 10 seconds on each side and it is done. She probably makes around 60 a day, so she makes it look easy!

Each morning Nani-ji makes two additional chapatis: one for a cow, half for a dog, and half for a crow. The half for the crow she leaves on the rooftop terrace, and the others go to the lucky stray dog and cow that happen to wander by the gate.