Chapati

Chapati(alternatively spelledchapathi; pronounced asIAST:capātī, capāṭī, cāpāṭi), also known asroti,rooti,rotee,rotli,rotta,safati,shabaati,phulka,chapo(in East Africa),sada roti(in theCaribbean),poli(inMarathi), androshi(in theMaldives),is anunleavenedflatbreadoriginating from theIndian subcontinentand is a staple inIndia,Nepal,Bangladesh,Pakistan,Kyrgyzstan,Sri Lanka, theArabian Peninsula,East Africa, and theCaribbean.Chapatis are made ofwhole-wheat flourknown asatta, mixed into dough with water,oil(optional), and salt (optional) in a mixing utensil called aparat, and are cooked on atava(flat skillet).
It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and theCaribbean.
The wordchapatiis derived from theSanskritwordचर्पटी(charpaṭī). From a derivative of Sanskrit *चर्प (charpa, “flat”).
Chapati is a form ofrotiorrotta(bread). The words are often used interchangeably. The wordchapat(Marathi:चापट) means "slap" or "flat", describing the traditional method of forming round pieces of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the piece of dough is rotated.
The wordchapatiis noted in the 16th-century documentAin-i-AkbaribyAbu'l-Fazl ibn Mubarak,vizierofMughal EmperorAkbar.
Chapatis are one of the most common forms of wheat bread, astaple foodin the Indian subcontinent. The carbonized wheat grains discovered at the excavations atMohenjo-daroare of a similar variety to an endemic species of wheat still found in India. TheIndus Valleyis known to be one of the ancestral lands of cultivated wheat.
Chapatis, along with rotis, were introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants who settled in Southeast Asia and the Caribbean islands.
In 1857, the chapati likely may have played a role in the Indian mutinyChapati Movement.
Chapatis are made using a soft dough comprising wheat flour and water.It is more finely ground than most Western-style whole wheat flours.
Chapati dough is typically prepared with flour and water, kneaded with the knuckles of the hand made into a fist and left to rest for at least 10 or 15 minutes to an hour for the gluten in the dough to relax. After proofing, 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 (achakla), using arolling pinknown as avelanorbelan, into a flat disc.There are also automatic roti makers which automate the whole process.
The rolled-out dough is then thrown on the preheated drytavaand cooked on both sides. In some regions of the Indian subcontinent chapatis are only partially cooked on the skillet, and then cooked directly over a flame, which makes them puff up. The hot steam cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called aphulka. In southern parts of India, it is called apulka. It is also possible to puff up the roti directly on the tava.Once cooked, chapatis are often topped with butter orghee.In western regions of Maharashtra, some oil is added inside the rolled-out dough and then put on the tava; this is distinct from paratha.
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 thetavaon which they are made comes in sizes that fit comfortably on a domestic stovetop.Tavaswere 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 worktop as a sort of pastry board, but round flat-topped "boards" made of wood, stone, or stainless steel are available specifically for rolling out chapatis.
In most parts of the Indian subcontinent, there is a distinction made between chapati and other related flatbreads eaten in the region likeroti,paratha,kulcha,puriandnaanbased on cooking technique, texture and use of different types of flours. For example,parathasare either made layered by spreading them with ghee, folding and rolling out again into a disc which turns out flakey once cooked, or are filled with spinach,dalor 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:
In the Maldives, chapatis are traditionally eaten for breakfast along with a dish known asmas huni.
Flatbreads are staples of Indian food. Chapatis go well withcurries, dry sabzis or sabjis (vegetables cooked in gravy),chutneysordal.