How to make soft, chewy and layered roti (or unleavened flat bread) at home. Hint: It's ALL about the dough. And what's a roti without its dip? This dip is made from curried cannellli purée with cayenne-spiced olive oil. —Mandy @ Lady and pups
WHO: Mandy lives in Beijing and refused to follow measurements for most of her life—until she realized how necessary they are.
WHAT: An Indian flatbread that takes things to the next level when served warm, alongside a spicy, yogurt-based hummus.
HOW: After finding balance in the water-heavy roti dough, fold and roll it out several times before forming it into a disk. Bake until golden-browned and puffed, then dip in vast amounts of puréed, spiced cannelli beans.
WHY WE LOVE IT: It's a good thing this recipe yields so much of the yogurt-based, chile-spiced Kickass Dip, or else we would have finished it before getting to use it on the roti, which would have been a shame because it's a match made in snack-time heaven. —The Editors