Flatbreads and Grains: The Hand-to-Plate Connection

The breads and grains chapter places chapatis, other flatbreads, and grain dishes directly beside curries, dals, and vegetables rather than treating them as separate bakery items.

The source notes that chapatis are commonly torn into small pieces and used to pick up food. That makes the bread both an ingredient and part of how the meal is eaten.

Grains provide a second route to the same structural role. Rice, cracked wheat, and other grain preparations absorb sauces and connect the more strongly seasoned dishes on the plate.

Ingredients

• Chapatis or another flatbread
• Rice or another grain
• Dal, curry, or vegetables
• A small amount of ghee where used
• Condiments or raita

Method

Choose either bread, grain, or both according to the meal. Keep flatbreads warm and flexible, and cook grains so they remain distinct enough to carry sauce. Let the starch support the savory dishes rather than competing with them.