Confession: although I have at least five different Indian cookbooks, I made this Indian-inspired recipe from Bon Appetit magazine. Well, with a couple minor adjustments – I added hot sauce and lime juice at the end. It’s not very authentic (whatever that means, really), but it is quick and flavorful.
The roti are a basic recipe, but the more I make them, the better they get. These rolled out super thin and wide, but puffed and blistered perfectly during cooking to give them a nice flaky texture that was soft enough to use for scooping. I also threw a handful of chives in the dough, just because they were handy.
All in all, a satisfying, quick (other than griddling the flatbread) Friday night dinner.