Chapati
Chapati, also known as roti, is a type of unleavened bread originating from the Indian subcontinent. It is a staple food in many parts of South Asia, including India, Pakistan, Nepal, and Bangladesh, as well as among Indian diaspora communities worldwide. Made primarily from whole wheat flour, known as atta in the Indian subcontinent, and water, chapatis are cooked on a flat skillet called a tava.
Ingredients and Preparation[edit | edit source]
The basic ingredients for chapati are whole wheat flour (atta), water, and salt, which is optional. The dough is kneaded until it becomes soft and pliable, allowing it to be easily rolled into thin, flat rounds. These rounds are then placed on a preheated tava and cooked on both sides, sometimes finished over an open flame to allow it to puff up.
Nutritional Value[edit | edit source]
Chapatis are a good source of carbohydrates and dietary fiber. Being made from whole wheat, they contain more nutrients than breads made from refined flour. Chapatis also provide a moderate amount of protein, iron, and B vitamins.
Cultural Significance[edit | edit source]
Chapati plays a significant role in the cuisine of the regions where it is consumed. It is often paired with cooked vegetables (curries), lentils (Dal), and yogurt. In many cultures, chapati is more than just a food item; it is a part of rituals and traditions. For example, in some Indian households, chapatis are made fresh for each meal.
Variations[edit | edit source]
There are several variations of chapati across different regions, including:
- Phulka: A type of chapati that puffs up when cooked over an open flame.
- Tandoori Roti: Cooked in a clay oven called a tandoor, giving it a distinct flavor and texture.
- Missi Roti: Made with a mixture of wheat flour and gram flour, seasoned with spices.
Health Considerations[edit | edit source]
While chapatis are generally considered healthy, their nutritional value can vary depending on the ingredients used. For instance, adding oil or ghee (clarified butter) can increase the calorie content. People with gluten intolerance or celiac disease should avoid chapatis since they are made from wheat.
See Also[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
