Chapati (alternatively spelled chapathi; pronounced as IAST: ), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi language), and roshi (in the Maldives),[ (recipe)] is an Unleavened bread flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, Sri Lanka, the Arabian Peninsula, East Africa, and the Caribbean.[ Chapatis are made of whole-wheat flour known as Atta flour, mixed into dough with water, Cooking oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).][Nandita Godbole, 2016, Roti: Easy Indian Breads & Sides .][Chitra Agrawal, 2017, Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn , page 35.]
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.
Etymology
The word chapati is derived from the Sanskrit word चर्पटी
History
Chapati is a form of roti or rotta (bread). The words are often used interchangeably. The word chapat () 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 word chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.[ Of Bread 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.]
Chapatis are one of the most common forms of wheat bread, 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 found in India. The Indus Valley is 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 mutiny Chapati Movement.
Cooking
Chapatis are made using a soft dough comprising wheat flour and water.
Chapati dough is typically prepared with flour and water, kneaded with 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 (a chakla), using a rolling pin known as a velan or belan, into a flat disc.
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.[Archived at Ghostarchive and the
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target="_blank" rel="nofollow"> Wayback Machine: Once cooked, chapatis are often topped with butter or ghee.
In most parts of the Indian subcontinent, there is a distinction made between 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, are 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, dal or 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:
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Paneer chapati: Grated paneer is added to the usual chapati dough, which is also called 'paneer paratha'.
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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 during long trips. It is also called 'mooli paratha'.
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Vegetable-stuffed chapati: Mashed carrot, potato, , 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.
In the Maldives, chapatis are traditionally eaten for breakfast along with a dish known as mas huni.[Xavier Romero-Frias, The Maldive Islanders: A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ]
Flatbreads are staples of Indian food. Chapatis go well with curries, dry sabzis or sabjis (vegetables cooked in gravy), chutneys or dal.
Gallery
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 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|Chapati being cooked in Tamil Nadu
File:Chappathi and Potato Curry.JPG|Chapati and Potato Curry from Kerala
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
See also
