|Place of origin||South Asia|
|Region or state||South Asia, Central Asia, Southeast Asia, East Africa|
|Cookbook: Chapati Media: Chapati|
Chapati (alternatively chapatti, chappati, chapathi, or chappathi) is an unleavened flatbread (also known as roti) from Bangladesh, India, Nepal, Pakistan, and Sri Lanka. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa and the Caribbean islands.
The word chapat (Hindi:चपत, chapat) means "to slap", which describes the traditional method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. Chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.
Chapatis are one of the most common forms of wheat bread which is staple food in South Asia. The carbonized wheat grains discovered at the excavations at Mohenjo-Daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. Chapati or roti is made of whole wheat flour and cooked on a tava (flat skillet).
Chapatis, along with rotis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, coastal East Africa, and the Caribbean islands.
|Nutritional value per 100 g (3.5 oz)|
|Dietary fiber||4.9 g|
|Pantothenic acid (B5)||
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spicy dishes.
Chapati dough is typically prepared with Atta, salt and water, kneaded with the knuckles of the hand made into a fist and left to prove for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proving, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board chakla using a rolling pin known as velan or belan into a perfect circle.
The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of South Asia chapatis are only partly cooked on the skillet, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka. It is also possible to puff up the roti directly on the tava. Once cooked, chapati is often topped with butter or ghee.
Chapati diameter and thickness vary from region to region. Chapatis made in domestic kitchens are usually not larger than 15 centimetres (6 in) to 18 centimetres (7 in) in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' that may be made of wood or stone and nowadays stainless steel, specifically for rolling out chapatis.
In most parts of South Asia, there is a distinction made between a chapati and other related flat-breads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours. For example, Parathas are either made layered by spreading with ghee, folding and rolling out again into a disc which turns out flakey once it's cooked or it usually has various types of filling, such as spinach, dal or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour.
There are many regional varieties of chapati in India.
- Paneer chapati: Grated Paneer is added to the usual chapati dough
- Radish or Mullangi chapati: Grated radish and turmeric powder is added to the dough and the chapati is usually thick. It is often eaten by lorry drivers who eat in roadside dhabas during their long journey to some other state.
- Vegetable stuffed chapati: In this type of chapati, a gravy of carrot, potato, peas, fenugreek are mashed and slightly sauted into a masala gravy. It is usually given rolled and many households prepare this using their own variety and combinations of available vegetables.
- Of Bread Ain-i-Akbari , by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. The Asiatic Society of Bengal, Calcutta, Volume I, Chap. 26, page 61.
- Bruce Kraig, Colleen Taylor Sen (2013) "Street Food Around the World: An Encyclopedia of Food and Culture", p.124
- India Curry.com About Wheat
- Phulka Roti Recipe, How To Make Phulka Chappati At Home April 26, 2015 by Gopi Patel Under the heading A few tips for beginners, no. 10 is: This is Gujarati phulka roti recipe where I have not added salt. However you can add salt and season your dough while kneading dough for phulka roti.
- benjamin caballero, Paul M. Finglas and Fidel Toldra (2015) "Encyclopedia of Food and Health", p.731
- Soft Roti/Fulka/Chapati Recipe With And Without Gas Flame | Puff Roti in a skillet/tawa CookingShooking
- Phulka Roti Recipe, How To Make Phulka Chappati At Home April 26, 2015 by Gopi Patel
- K. T. Achaya (1997) "Indian Food: A Historical Companion", p.28
- Pat Chapman (2007) "India Food and Cooking: The Ultimate Book on Indian Cuisine", p.49
- Xavier Romero-Frias, The Maldive Islanders: A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ISBN 84-7254-801-5