02 Feb 2021 02:06PM) Share this content
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A conversation the other day at family lunch had the table divided over Indian flatbreads. I love the full-on flavours of prata and thosai, but some older relatives swore their allegiance to chapati, saying nothing beats a freshly-made, unadulterated roti hot off the griddle.
Not having a lot of chapati experience to go on, I decided to make it my next makan mission to hunt down some of the best in Singapore. I needed to understand the appeal of something I had always thought was a bit plain, compared to its more flavourful cousins.