Chapatis are eaten daily with most meals. They are tastiest when cooked as the last part of meal preparation and eaten straight away, hot from the hob. However, they can be made beforehand and can also be eaten cold with some curry meat or veg wrapped in the middle. Every Indian cook will have their own method of making the dough with the aim of making the the chapati puff up once being heated. The size and thickness of chapatis vary from region to region in India. The recipe below is for Gujarati style chapatis which are very thin and soft and best served with ghee or butter spread on top whilst still hot.
Chapati needs some practice but it is always worth the effort as they taste so yummy. The more you cook these the quicker and easier they get. Serve with any type of curry as an accompaniment or have as a wrap with left over curry the next day with a little chutney or yogurt dressing.