Chapatti

Chapatti

Alternative names	Roti, Chapati
Type	Flatbread
Place of origin	India
Region or state	South Asia
Main ingredients	Whole wheat flour, Water, Salt
Variations	Tandoori roti, Missi roti
Food energy (per 100 g serving)	299 kcal (1252 kJ)
Cookbook: Chapatti   Media: Chapatti

Chapatti, also known as roti or chapati, is a type of unleavened bread originating from the Indian subcontinent, specifically India. It is a staple in the diets of people in India, Pakistan, Nepal, Bangladesh, and Sri Lanka, as well as among the Indian diaspora worldwide.

Ingredients and Preparation

The primary ingredients of chapatti are whole wheat flour, known as atta, water, and salt. The dough is kneaded until smooth and then divided into small portions. Each portion is rolled into a thin, flat round shape. Traditionally, chapattis are cooked on a tava (a flat skillet) and then finished off on an open flame, which makes them puff up.

Cultural Significance

Chapatti plays a vital role in the cuisine of South Asia. It is not only a dietary staple but also holds cultural and religious significance in various communities. It is often paired with dishes like dal (lentils), curry, and vegetables. In many households, chapatti is made fresh for each meal.

Nutritional Value

Chapatti is praised for its high fiber content, low calories, and the presence of micronutrients such as iron and B vitamins. It is considered a healthy carbohydrate source, especially when made from whole wheat flour.

Variations

There are several variations of chapatti across different regions:

• Tandoori Roti: Baked in a tandoor, giving it a distinct smoky flavor.
• Missi Roti: Made from a mixture of wheat and gram flour and seasoned with spices.
• Phulka: Another variant of chapatti that is slightly thicker and puffed.

See Also

• Naan
• Paratha
• Puri
• Bhatura