I'm planning on making chapatis (an Indian whole-wheat flatbread with just flour, oil and water) tonight with the linked Telegraph recipe. I'd like to make the full quantity of 16 to save on work, but I am cooking for one so would like to freeze the ones I don't eat now. My questions are:
- Is it better to freeze the rolled-out dough, or cooked chapatis?
- What is the best way to reheat them? I have a package of frozen store-bought chapatis that are "cook from frozen," but I don't know if it's different for homemade breads.