Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi,[1] is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.[2] Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet).[3][4]

For other uses, see Chapati (disambiguation).
Chapati
Chapatis served with various side-dishes
Alternative namesRoti, roshi, safati, shabaati, phulka, lavash
Place of originIndian subcontinent
Region or stateIndian subcontinent, Central Asia, Southeast Asia, East Africa, United Kingdom, Caribbean, Armenia
Main ingredientsWheat Flour, water

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.[5]

History
See also: Roti, Paratha, Kulcha, Puri (food), Bhatoora, Bhakri, Khakhra, and Naan

The word chapat (Hindi:चपत) means "slap","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 in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.[2]

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 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.[5]

Cooking
Bread (chapati/roti), plain, commercially prepared
Nutritional value per 100 g (3.5 oz)
46.36 g
Sugars2.72
Dietary fiber4.9 g
7.45 g
11.25 g
VitaminsQuantity %DV†
Thiamine (B1)
48%
0.55 mg
Riboflavin (B2)
17%
0.2 mg
Niacin (B3)
45%
6.78 mg
Pantothenic acid (B5)
0%
0 mg
Vitamin B6
21%
0.270 mg
Folate (B9)
0%
0 μg
Vitamin E
6%
0.88 mg
Vitamin K
0%
0 μg
MineralsQuantity %DV†
Calcium
9%
93 mg
Iron
23%
3 mg
Magnesium
17%
62 mg
Manganese
0%
0 mg
Phosphorus
26%
184 mg
Potassium
6%
266 mg
Sodium
27%
409 mg
Zinc
17%
1.57 mg
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Chapatis are made using a soft dough comprising wheat flour, salt and water.[6] It is more finely ground than most western-style whole wheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.[7]

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.[8] There are also automatic roti makers which automate the whole process.

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.[7][9] Once cooked, chapatis are often topped with butter or ghee.[10] 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 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 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.[5]

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 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 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.[11]

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 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 long trips. It is also called 'Mooli Paratha'.
  • Vegetable-stuffed chapati: Mashed carrot, potato, peas, 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.[12]

The Indian breads are tasty and equally nutritious. The chapatis or Indian flatbread is a part of Indian staple food. Chapatis go well with curries, dry sabjis, chutneys or dal.[13]

  • Chapatis
  • Unfinished sketch of an artist showing women making chapati, ca. 1775, Rajasthan, India.
  • A girl baking chapatis in the traditional way.
  • Chapatis are cooked on open-flame once it's partly cooked on tava, which fluffs it.
  • Freshly cooked chapatis once off open-flame.
  • Chapati is typically eaten with various side-dish.
  • Preparing chapati with a rolling pin
  • Gujarati Chapati, also known as Phulka which is thinner.
  • Chapati with Beans, Peas curry, Vegetable salad and Curd in Mumbai
  • Afghan chapati, commonly known as Sapati or doday.
  • Chapati served with various sides and topped with butter.
  • Chapati with Dal and Paneer stuffing.
  • Chapati cooked on open-flame after being cooked on tava.
  • Chapati served with muttar paneer.
  • Chapati with side-dish - egg roast.
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See also

References
  1. Oliver, Jamie. "Roshi ( maldivian roti)". Jamie Oliver. Retrieved 18 February 2017. (recipe)
  2. Of Bread Archived 2008-12-11 at the Wayback Machine 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.
  3. Nandita Godbole, 2016, Roti: Easy Indian Breads & Sides.
  4. Chitra Agrawal, 2017, Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, page 35.
  5. Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 124. ISBN 978-1-59884-954-7.
  6. "India Curry.com About Wheat". Archived from the original on 24 September 2015. Retrieved 20 July 2015.
  7. 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.
  8. Caballero, Benjamin; Finglas, Paul M.; Toldra, Fidel, eds. (2015). Encyclopedia of Food and Health. 1. Elsevier. p. 731. ISBN 978-0-12-803511-5.
  9. Soft Roti/Fulka/Chapati Recipe With And Without Gas Flame | Puff Roti in a skillet/tawa CookingShooking
  10. Achaya, K. T. (1994). Indian Food: A Historical Companion. Oxford University Press. p. 28. ISBN 978-0-19-562845-6.
  11. Chapman, Pat (2007). India: Food and Cooking: The Ultimate Book on Indian Cuisine. New Holland. p. 49. ISBN 978-1-84537-619-2.
  12. Xavier Romero-Frias, The Maldive Islanders: A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ISBN 84-7254-801-5
  13. Vanamali. The Taste Divine: Indian Vegetarian Cooking the Natural Way. State University of New York Press. p. 60. ISBN 0-7914-1188-5.
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