WHEN MY MOTHER emigrated from Delhi, India, to Nashua, N.H., in 1980, she didn’t know how to cook. This flatbread (also known as chapatti) has, after all, been a building block of Indian cuisine for millennia. In her and my dad’s tiny apartment, she would experiment with recipes from cookbooks: corn timbal, minestrone soup, lo mein. Some were Indian, some weren’t. The basic recipe consists of wheat flour, water, salt and a smidge of oil, rolled out into a circle...

Source: Wall Street Journal April 12, 2019 13:58 UTC