TIFFIN 

If bread is the staff of life because of its centrality to cuisines around the world, then flatbreads play an even more ancient and seminal role in how we eat. Unlike leavened breads, they require no rising time, need only an open flame and a griddle to cook them, and they’re ready in a matter of minutes. The phulka, though originally a North Indian flatbread, has spread to so many parts of India that it has become daily fare around the country. Lavish breads like naans or la

If you’re like me, and I hope you are in this sense, you are obsessed with crackers. Crackers, crispbreads, flatbreads, call them what you want, I just can’t get enough of them, no matter what national or regional iteration they appear in. Part of this mania stems, understandably, from growing up in India, where crisp bread-like things are legion no matter what part of the country you stray into. From lentil-based papads to wheat khakhara to rice sandige, I’m constitutionally