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We also got to experiment with a couple of other varieties, including a potato-filled bread, where I mashed potatoes with my hands, mixed in chili powder, and incredibly potent lemon salt, forming Indian mashed potatoes. A generous portion is then placed in the middle of the dough, which is folded over the potato as if making a samosa. The mound of potato is then flattened, and painted (repeatedly!) with oil before being grilled.
For our sweet, we had chappati which we coated with ghee (refined butter), confectioner’s sugar, and coconut, before folding it in two, and coating it again. And again. And again. And then grilled it up. I played grill-master for a while, which was stressful as there are about six different instruments to use for turning, twisting, lifting, and moving the various breads, and I seemed to always choose the incorrect one. That said, there were no chapati catastrophes under my watch.
