CleanupBot II at 20:24, 13 August 2023

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{{short description|Unleavened wheat flatbread most commonly eaten in South Asia and East Africa}}
{{other uses}}
{{Use dmy dates|date=January 2021}}
{{Infobox food
| name = Chapati
| image = 2 Chapati warm and ready to be eaten.jpg
| image_size = 250px
| caption = Chapatis served with various side-dishes
| altdrithik.ernate_name = Roti, roshi, safati, shabaati, phulka, lavash
| country = [[Indian subcontinent]]
| region = [[Indian subcontinent]], Central Asia, Southeast Asia, East Africa, United Kingdom, Arabian Peninsula, Caribbean, Armenia
| creator =
| type =
| served =
| main_ingredient = [[Wheat flour]], water
| variations =
| calories =
| other =
}}
'''Chapati''' (alternatively spelled '''chapatti''', '''chappati''', '''chapathi''', or '''chappathi'''; pronounced as [[IAST]]: {{IAST|capātī, capāṭī, cāpāṭi}}), also known as ''[[roti]]'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', and (in the [[Maldives]]) ''roshi,''<ref>{{cite web |last1=Oliver |first1=Jamie |title=Roshi ( maldivian roti) |url=http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/266/ |website=Jamie Oliver |access-date=18 February 2017}} (recipe)</ref> is an [[unleavened]] [[flatbread]] originating from the [[Indian subcontinent]] and staple in [[India]], [[Nepal]], [[Bangladesh]], [[Pakistan]], [[Sri Lanka]], [[East Africa]], [[Arabian Peninsula]] and the [[Caribbean]].<ref name=origin/> Chapatis are made of [[whole-wheat flour]] known as [[Atta flour|atta]], mixed into dough with water, [[Cooking oil|oil]] (optional), salt (optional) in a mixing utensil called a ''[[parat]]'', and are cooked on a ''[[tava]]'' (flat skillet).<ref name=chakla1>Nandita Godbole, 2016, [https://books.google.com/books?id=YfNhDQAAQBAJ&pg=PT5&dq=chakla+roti&hl=en&sa=X&ved=0ahUKEwj4kemi26rZAhXDvI8KHVeJC-kQ6AEIJjAA#v=onepage&q=chakla%20roti&f=false Roti: Easy Indian Breads & Sides].</ref><ref name=chakla2>Chitra Agrawal, 2017, [https://books.google.com/books?id=M1ZcDAAAQBAJ&pg=PA35&dq=chakla+roti&hl=en&sa=X&ved=0ahUKEwj4kemi26rZAhXDvI8KHVeJC-kQ6AEIRjAG#v=onepage&q=chakla%20roti&f=false Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn], page 35.</ref>

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 the [[Caribbean islands]].<ref name="Bruce Kraig 2013 p.124">{{cite book |last1=Kraig |first1=Bruce |last2=Sen |first2=Colleen Taylor |author2-link=Colleen Taylor Sen |year=2013 |title=Street Food Around the World: An Encyclopedia of Food and Culture |publisher=ABC-CLIO |page=124 |isbn=978-1-59884-954-7}}</ref>

==History==
{{see also|Roti|Paratha|Kulcha|Puri (food)|Bhatoora|Bhakri|Khakhra| Naan}}
The word ''chapat'' ({{Lang-hi|चपत}}) means "slap" or "flat" 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 15th century in the Guru Granth Sahib as Roti. The shabad "Roti meri kath ki, lahvan meri bhukh" was written by Baba Farid ji in the 12th century. ''Chapati'' is noted in the 16th-century document ''[[Ain-i-Akbari]]'' by [[Abu'l-Fazl ibn Mubarak]], [[vizier]] of [[Mughal Emperor]] [[Akbar]].<ref name=origin>[http://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702051%26ct%3D50 Of Bread] {{Webarchive|url=https://web.archive.org/web/20081211092218/http://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702051%26ct%3D50 |date=11 December 2008 }} ''[[Ain-i-Akbari]]'', by [[Abu'l-Fazl ibn Mubarak]]. English tr. by [[Heinrich Blochmann]] and Colonel Henry Sullivan Jarrett, 1873–1907. [[Asiatic Society of Bengal|The Asiatic Society of Bengal]], [[Calcutta]], Volume I, Chap. 26, page 61.</ref>

Chapatis are one of the most common forms of wheat bread which are a [[staple food]] in the Indian subcontinent. 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 civilization|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.

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.<ref name="Bruce Kraig 2013 p.124"/>

==Cooking==
{{nutritionalvalue
| name=Bread (chapati/roti), plain, commercially prepared
| kCal=297
| protein=11.25 g
| fat=7.45 g
| carbs=46.36 g
| fiber=4.9 g
| sugars=2.72
| calcium_mg=93
| iron_mg=3
| magnesium_mg=62
| phosphorus_mg=184
| potassium_mg=266
| sodium_mg=409
| zinc_mg=1.57
| manganese_mg=0
| thiamin_mg=0.55
| riboflavin_mg=0.2
| niacin_mg=6.78
| pantothenic_mg=0
| vitB6_mg=0.270
| folate_ug=0
| vitE_mg=0.88
| vitK_ug=0
| source_usda=1
| note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=28306&format=Full Link to USDA Database entry]
}}
Chapatis are made using a soft dough comprising wheat flour, salt and water.<ref>{{Cite web |url=http://www.indiacurry.com/bread/br001aboutwheat.htm# |title=India Curry.com ''About Wheat'' |access-date=20 July 2015 |archive-url=https://web.archive.org/web/20150924034307/http://www.indiacurry.com/bread/br001aboutwheat.htm# |archive-date=24 September 2015 |url-status=dead}}</ref> It is more finely ground than most western-style whole wheat flours.

Chapati dough is typically prepared with flour, salt and water, kneaded with the knuckles of the hand made into a fist and left to proof for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. 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 (a ''[[chakla]]''), using a [[rolling pin]] known as a ''velan'' or ''belan'', into a flat disc.<ref>{{cite book |editor1-last=Caballero |editor1-first=Benjamin |editor2-last=Finglas |editor2-first=Paul M. |editor3-last=Toldra |editor3-first=Fidel |year=2015 |title=Encyclopedia of Food and Health |volume=1 |publisher=Elsevier |page=731 |isbn=978-0-12-803511-5}}</ref> There are also automatic roti makers which automate the whole process.<ref>{{Cite web|title=Roti-makers for quick and efficient preparation of rotis & pooris - Times of India|url=https://timesofindia.indiatimes.com/most-searched-products/kitchen-and-dining/small-appliances/roti-makers-for-quick-and-efficient-preparation-of-rotis-and-pooris/articleshow/77606920.cms|access-date=23 August 2020|website=The Times of India}}</ref>

The rolled-out dough is then thrown on the preheated dry ''[[tava]]'' and 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 a ''phulka''. In southern parts of India, it is called a ''pulka''. It is also possible to puff up the roti directly on the tava.<ref>Archived at [https://ghostarchive.org/varchive/youtube/20211211/acU_m5P68CM Ghostarchive]{{cbignore}} and the [https://web.archive.org/web/20151127170241/https://www.youtube.com/watch?v=acU_m5P68CM Wayback Machine]{{cbignore}}: {{Cite web|url=https://www.youtube.com/watch?v=acU_m5P68CM%20chapati|title=Soft Roti/Fulka/Chapati Recipe With And Without Gas Flame | Puff Roti in a skillet/tawa CookingShooking|website=[[YouTube]]}}{{cbignore}}</ref> Once cooked, chapatis are often topped with butter or [[ghee]].<ref>{{cite book |last=Achaya |first=K. T. |author-link=K. T. Achaya |year=1994 |title=Indian Food: A Historical Companion |publisher=Oxford University Press |page=28 |isbn=978-0-19-562845-6}}</ref> In western regions of Maharashtra, some oil is added inside rolled out dough and then put on 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 {{convert|15|cm|in|0}} to {{convert|18|cm|in|0}} in diameter since the ''tava'' on which they are made comes in sizes that fit comfortably on a domestic stovetop. ''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 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.<ref name="Bruce Kraig 2013 p.124"/>

In most parts of the Indian subcontinent, there is a distinction made between a ''chapati'' and other related flatbreads eaten in the region like [[roti]], [[paratha]], [[kulcha]], [[Puri (food)|puri]] and [[naan]] based on cooking technique, texture and use of different types of flours. For example, [[paratha]]s are either made layered by spreading with ghee, folding and rolling out again into a disc which turns out flakey once cooked or is filled with spinach, [[dal]] or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour.<ref>{{cite book |last=Chapman |first=Pat |author-link=Pat Chapman |year=2007 |title=India: Food and Cooking: The Ultimate Book on Indian Cuisine |publisher=New Holland |page=49 |isbn=978-1-84537-619-2}}</ref>

There are many regional varieties of chapati in India.

* [[Paneer]] chapati: Grated paneer is added to the usual chapati dough which is also called 'Paneer Paratha' (The Paratha means stuffed Chapati/Bread).
* [[Radish]]/[[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 [[dhaba]]s during long trips. It is also called 'Mooli Paratha'.
* Vegetable-stuffed chapati: Mashed carrot, potato, [[pea]]s, and [[fenugreek]] are slightly sautéed into a masala gravy. These chapatis are usually served rolled, and many households prepare them using their own combinations of available vegetables.

The Aloo paratha (Chapati stuffed with boiled Potato and onions) is very famous in Northern parts of India especially New Delhi, Punjab and hilly areas of Shimla. It is eaten along with Pickle and Curd. In winters there are two more varieties of Parathas i.e. the Gobhi Paratha (Chapati stuffed with Cauliflower) and Mooli Paratha (Chapati Stuffed with Raddish).

In the Maldives, chapatis are traditionally eaten for breakfast along with a dish known as ''[[mas huni]]''.<ref name="ReferenceA">[[Xavier Romero-Frias]], ''The Maldive Islanders: A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, {{ISBN|84-7254-801-5}}</ref>

The [[Indian bread]]s are tasty and equally nutritious. Flatbreads are staples of Indian food. Chapatis go well with [[curries]], dry sabjis, [[chutneys]] or [[dal]].<ref>{{cite book |author=Vanamali |title=The Taste Divine: Indian Vegetarian Cooking the Natural Way |date=January 1993 |url=https://books.google.com/books?id=7yb0sGkv3gQC&pg=PA61 |publisher=State University of New York Press |isbn=0-7914-1188-5 |pages=60}}</ref>

==Gallery==
{{cleanup gallery|date=October 2019}}
<gallery mode="packed">
చపాతీలు (2).jpg|Chapatis
File:Baking Chapatis.jpg|A girl baking chapatis in the traditional way.
File:Fulka Roti like ball.jpg|Chapatis are cooked on open-flame once it's partly cooked on ''tava'', which fluffs it.
File:Tava Roti 02.jpg|Freshly cooked chapatis once off open-flame.
File:Chapaticooking.jpg|Preparing chapati with a [[rolling pin]]
File:Roti - Perfect Gujarati Fulka Roti.JPG|Gujarati chapati, known as ''Rotli'' which is thinner.
File:An Athesthtic Sapati.jpg|Afghan chapati
File:Chuni Roti.jpg|Chapati served with various sides and topped with butter.
File:Cooking a chapati (sp) on open flame.JPG|Chapati cooked on open-flame after being cooked on ''tava''.
</gallery>

==See also==
{{Div col|colwidth=15em}}
* [[List of Indian breads]]
* [[List of Pakistani breads]]
* [[Indian bread]]
* [[Blintz]]
* [[Chakla]]
* [[Chimta]]
* [[Crêpe]]
* [[Crispbread]]
* [[Khubz]]
* [[Lavash]]
* [[Markook shrek|Markook]]
* [[Matzo]]
* [[Naan]]
* [[Pancake]]
* [[Paratha]]
* [[Pita]]
* [[Poori]]
* [[Tortilla]]
* [[Tunnbröd]]
{{div col end}}

==References==
{{Reflist}}

{{Pakistani dishes}}
{{Indian Dishes}}
{{Indian bread}}
{{Pakistani bread}}
{{Indonesian bread}}
{{Indonesian cuisine}}
{{Burmese cuisine}}
{{Malaysian cuisine}}
{{Flatbreads}}
{{bread}}

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Chapati - Revision history

CleanupBot II at 20:24, 13 August 2023