I think I’m officially becoming Indian. For the past few weeks, it’s been nothing but flatbreads in this kitchen—and honestly? My husband Paolo can now tell you the difference between naan and roti without blinking. 🤣

How This Flatbread Obsession Started

It all began innocently enough with soft, pillowy naan bread. The kind that’s chewy on the inside, with just the right amount of char on the outside. Paolo and I spent weeks happily working our way through batch after batch. We were content. We were satisfied. We thought this was as far as the flatbread journey would go.

Then one day, I scrolled past a video on Facebook—a chef making roomali roti, those impossibly thin, handkerchief-like flatbreads tossed and cooked directly on an open flame. The technique was mesmerizing. Honestly, I became a bit obsessed. I decided right then and there: I had to learn this.

Operation: Dust Off the Cast Iron

Paolo was less enthusiastic about this plan. He had visions of me getting burned or overheated in the kitchen. I understood his concern—hand-tossing flatbreads over a hot iron skillet does look rather intense.

But then I made him one. And he ate it. And suddenly, his entire perspective shifted. What was once a safety concern became full-on encouragement. Now he’s actively involved in the flatbread experiments, constantly thinking of new ways to eat them.

From Indian Bread to Italian Dipping

Just today, he suggested we dip the roomali roti in sugo alla pizzaiola—that gorgeous Neapolitan pizza sauce made with beef. Only my husband would think to bridge Indian and Italian cooking this way. I love it.

Meanwhile, I pan-fried some cumin-spiced chicken thighs to go with a fresh tomato salad for lunch. The flatbreads work beautifully for both—soft enough to scoop and wrap, sturdy enough to hold all the good stuff.

The Beauty of Kitchen Experiments

This is what I love most about cooking with Paolo. What starts as one small obsession becomes something shared, something that pulls us both in. We’re not just making food; we’re discovering how different cuisines can play together, how techniques from one culture can inspire entirely new meals.

If you’re craving soft naan or want to attempt the dramatic roomali roti toss, I’ve got you. Both are worth the kitchen adventure.