[Klara]

Both chapatis and pitta are best FRESH - the difference is pitta is baked and chapatis dry cooked on the stove. (on stove is the preferred way for mb, baking can be drying, more yang) As you get better at it, your hands will better withstand the hot chapatis as you turn them over, at the beginning it's quite "challenging"!!!!

Also pitta can open up into pockets so you can stuff food inside, chapatis you can put food in and roll up. Both are wonderful for sopping up (couldn't think of a better word) any spreads or sauces. What's nice with chapatis (suppose also for pitta, but haven't tried it) is you can make the dough, and let the dough sit, and just use as much as you're going to eat at that sitting. Keep the dough well wrapped in fridge, tho if keeping only for a day, I would guess (only my guessing, someone may know better) would just act as sourdough does. If keeping for longer, I guess the freezer would work, but I myself hardly use the freezer except for keeping tempeh.

Enjoy

Klara