A few years ago I filmed Richard Bozanoona and his daughter making chapatis. First, you make a bread-like dough from flour, water, baking powder, shortening. Second, you make balls and let them rise. Third, you roll them out into round tortilla-shape. Fourth, put a tablespoon of oil on a hot skillet (in this case a “sigiri,” a small charcoal stove). Fifth, turn back and forth until golden and not doughy; if your hands are made of asbestos you can flip by hand or with a piece of the flour bag paper as Richard’s daughter is doing here. As Deron Smith says, “the only way to eat a hot chapati is hot.”
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