Chapati and Dal

What to eat, what to eat? After arriving home after our annual binge feast in Malaysia, our stomachs were caught in gastronomical jet lag.... Hunger struck at odd hours. At times, we knew we had to eat but were not hungry. Once night, the solution was a simple Chapati and Dal. Luckily, I had a bag of atta flour in the fridge but the bottle of ghee from my pantry that I opened smelt rancid. I substituted unsalted butter which surprisingly resulted in a richer, more tasty chapati.

Some might say that this is a recipe for Paratha........ it appears that there is a general confusion as to what constitute a chapati or a paratha. Generally, chapati are thinner than paratha. Parathas tend to be more flaky because of the folding of dough. In the past, I had just rolled out the dough ball to circles and cooked them - chapati. This time I folded the dough to form more layers - parathas. Either way, plain good eats!