Cook the chapatis at low to medium heat on a greaseless frying pan or griddle . . . about 30 seconds to a side — or until light brown splotches appear — for bread flexible enough to wrap ...

The powder formed is eaten either alone uncooked or mixed with Gur (a sugar condiment) or Bajra (millet) flour. Bread[sic] [chapati?] is also made from the pounded powdered fruit. It is also reported ...

Look for frozen chapatis sold in Indian grocers or those sold in long-life packets at the supermarket. Chapatis are very easy to make at home, and require only basic ingredients like wholemeal ...