Chapatis
Indian flatbread. It’s quicker than bread, but more involved labor-wise. But absolutely worth it. I can scarcely imagine having curry without it.
The basic ingredients are flour (whole wheat if possible), yogurt (or water in a pinch) a little salt and a bit of oil (optional). I measure everything by the yogurt. That is to say, one cup of yogurt yield 6 or 8 breads, or enough for 2 bread lovin’ curry eaters. You add scant amounts of salt and oil, you add enough flour to make a kneadable thickness. Then you knead. If you have time, let it sit for an hour. Or don’t. Make into balls, no larger than ping pong balls. Roll out thin — not flour torilla thin, but thinner than a fluffy pancake.
In a hot pan or skillet, ungreased, they do about a minute on each side. After the first flip, you can push around down on it with a clean dishtowel, to get it to puff up. Sometimes you flip too early then you can do this on a third flip. Being the dude I am, I don’t always have a pile of clean dishtowel to put in direct contact with my food, so I opt for a large spoon. On YT, you can find an indian lady deftly doing it this way. But really, the towel approach is much more forgiving.