chapati

Chapati, also spelled chapatti or chappati, is a type of unleavened flatbread originating from the Indian subcontinent. It is traditionally made from whole wheat flour (atta), water, and a pinch of salt to form a soft dough. The dough is rolled into small balls, flattened into thin rounds about 15 centimeters (6 inches) in diameter, and cooked on a hot flat pan called a tawa.

During cooking, chapatis are first placed on the tawa until brown spots appear on the bottom, then flipped to cook the other side. They may be finished directly over an open flame to puff and blister, a method commonly used in households for a light, airy texture. Some cooks brush chapatis with a little ghee or oil for flavor.

Variations and regional practices exist within the broader category of chapatis. In some regions, other whole grains such as millet or maize may be used, or oil may be added to the dough. The term phulka is sometimes used for a chapati that is designed to puff up during cooking.

Serving and cultural context: chapatis are a staple in many Indian, Pakistani, and Bangladeshi households and are commonly served with dal (lentils), curries, vegetables, or yogurt. They are eaten at breakfast, lunch, or dinner and are a versatile accompaniment to a wide range of dishes.

Nutrition and storage: chapatis are primarily a source of complex carbohydrates and fiber due to the whole wheat flour. Fresh chapatis are best, but they can be kept for a day or two wrapped in a clean cloth, and can be frozen for longer storage.