chapatti

Chapati, sometimes spelled chapatti, is an unleavened flatbread originating in the Indian subcontinent. It is traditionally made from whole wheat flour (atta), water, and salt. The dough is kneaded into a soft ball, rested briefly, and divided into small portions. Each portion is rolled into a thin circle about 15 cm (6 inches) in diameter, lightly floured to prevent sticking.

Cooking is typically done on a hot skillet or flat pan called a tawa. The disc is placed on the griddle until lightly browned with spots on the underside, then flipped to cook the other side. Some cooks finish by briefly directly heating it over an open flame to make it puff slightly and become soft. Chapatis are usually served warm and can be brushed with ghee or butter.

Regional variations exist. Some recipes mix other flours such as millet or chickpea flour, or add oil to the dough. In some contexts the bread is called roti; phulka is a puffed version that traps steam. Paratha is a related bread that is layered and fried in oil and is not considered a chapati.

Beyond the kitchen, chapatis are a staple in many households in India, Pakistan, Bangladesh, and Nepal, and in diaspora communities around the world. They accompany vegetables, lentil dishes, curries, pickles, or yogurt. Nutritiously, chapatis made from whole wheat flour provide dietary fiber and complex carbohydrates; the optional addition of ghee or butter increases fat content.