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Chapati

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Chapati
Chapatis served with various side dishes
Alternative namesRoti, roshi, safati, shabaati, phulka, lavash
TypeBread
Place of originIndian subcontinent
Region or stateIndian subcontinent, Central Asia, Southeast Asia, East Africa, United Kingdom, Arabian Peninsula, Caribbean, Armenia
Main ingredientsWheat flour, water
  • Cookbook: Chapati
  •   Media: Chapati

Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, ruti, rotti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roṣi (in the Maldives), is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, the Arabian Peninsula, East Africa, and the Caribbean.[citation needed] Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).[1][verification needed]

They were introduced to East Africa by trade and immigration, particularly by Indian merchants.

Etymology

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The word chapati is derived from the Sanskrit word चर्पटी (charpaṭī). From a derivative of Sanskrit *चर्प (charpa, “flat”). The word chapat (Marathi: चापट) 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.[citation needed]

Chapati is also called roti.[2] In East Africa, roti and chapati are identical.[3]

In the Maldives, chapati is known as roṣi, except in the dialects of Fuvahmulah and Seenu Atoll, where it is known as foḷi.[4]

Cooking

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Chapatis are made using a soft dough prepared with atta—a common type of whole wheat flour that is stone-ground using a chakki—along with water and salt.[5] It is 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.[citation needed] There are also machines which automate the process, including chapati makers, made of iron and marble, and more complex machines for continuous sheeting and baking.[6]

Additional flours may be added to the dough in places where wheat is less available.[7] Durum wheat flour may be added in some parts of India,[8] while sweet potato may be added in Kenya.[7]

The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides.[9] In some regions of the Indian subcontinent,[citation needed] chapatis are only partially cooked on the skillet, and then cooked directly over a flame, which makes them puff up; this is called a phulka.[9] It is also possible to puff up the roti directly on the tava.[citation needed] Once cooked, chapatis are often topped with butter or ghee.[citation needed]

In western regions of Maharashtra, some oil is added inside the rolled-out dough and then put on the tava; this is distinct from paratha.[citation needed] In Gujarati cuisine, a rotlee is a chapati that is very thin.[9] In the cuisine of Kerala, rice flour is used to make a thin chapati called podi-patthiri, which is served with coconut milk.[10] The chapatis in East African cuisine are cooked in oil rather than over a flame.[11]

A woman frying chapati

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.[citation needed]

Chapati is a form of roti, and it is one of several types that is dry roasted.[9]

In most parts of the Indian subcontinent, there is a distinction made between chapati and other related flatbreads eaten in the region.[citation needed] Roti, paratha, kulcha, puri, bhatura and naan are different types of traditional flatbreads in India[12] which differ based on their cooking technique, texture and use of different types of flours.[citation needed]

There are many regional varieties of chapati in India:[citation needed]

  • Paneer chapati: Grated paneer is added to the usual chapati dough, which is also called 'paneer paratha'.[citation needed]
  • 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 dhabas during long trips. It is also called 'mooli paratha'.[citation needed]
  • 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.[citation needed]

Serving

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Flatbreads are staples of Indian food. Chapatis go well with curries, dry sabzis or sabjis (vegetables cooked in gravy), chutneys or dal.[citation needed] In East African cuisine, it is eaten with mashes or stews.[13]

Chapati, like other flatbreads, may be used for wraps.[14] In the cuisine of Afghanistan and Pakistan, it is served with kebabs.[15] In the cuisine of Uganda, an omelette wrapped in a chapati is known as rolex.[11]

Nutrition and properties

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Bread (chapati/roti), plain, commercially prepared
Nutritional value per 100 g (3.5 oz)
Energy1,247 kJ (298 kcal)
46.36 g
Sugars2.72
Dietary fiber4.9 g
7.45 g
11.25 g
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
46%
0.55 mg
Riboflavin (B2)
15%
0.2 mg
Niacin (B3)
42%
6.78 mg
Pantothenic acid (B5)
0%
0 mg
Vitamin B6
16%
0.270 mg
Folate (B9)
0%
0 μg
Vitamin E
6%
0.88 mg
Vitamin K
0%
0 μg
MineralsQuantity
%DV†
Calcium
7%
93 mg
Iron
17%
3 mg
Magnesium
15%
62 mg
Manganese
0%
0 mg
Phosphorus
15%
184 mg
Potassium
9%
266 mg
Sodium
18%
409 mg
Zinc
14%
1.57 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17]

The nutritional content of chapati comes from wheat. It is high in zinc due to being whole-wheat. The cooking process results in the loss of vitamin B and lysine content, while minerals are lost due to phytic acid reactions.[18] Chapati may be fortified with vegetables to increase nutrition.[19]

Qualities desired by consumers of chapati include a soft and chewy texture, pliability, a wheaty flavour and scent, cream colour, and a high height when inflated.[20] The size, shape, and preparation method may vary to a large extent.[5]

Chapati experiences quick staling, becoming hard and fragile,[21] with a shelf life of 24 to 36 hours. In certain conditions, it may develop mold growth or a ropy texture.[6] This results from starch retrogradation, a process in which the structure of starch molecules changes. The staling process involves gluten absorbing moisture from the starch. Chapati with higher shelf life may be produced with chemical preservatives such as guar gum,[22] although some preservatives result in bitterness. Thermal processing may also increase the shelf life without preservatives.[6] Chapati that is partly baked may be better for storing or freezing.[23]

Qualities of chapati are influenced by the wheat and flour, as well as the way that it is processed.[24] The level of flour extraction determines the colour.[25] Protein content is a major factor on qualities;[25] some types of protein, including gluten and gliadin, have significant effects.[5] A study by Haridas Rao et al. found that the amount of protein in the flour is correlated with water absorption.[5]

The use of composite flours has varying effects. Durum wheat, which is hard and weak, produces chapatis below the optimal softness, height, and darkness, although blends containing small amounts of durum may result in acceptable, sweet chapatis. Composite flours using barley or germinated wheat have been shown to result in acceptable chapatis, while flours such as soy flour may result in acceptable chapatis with increased nutritional value.[26] Composite flours may also lessen staling.[27]

History

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Sites of the Indus Valley Civilization contain clay and metal artefacts resembling tavas, indicating the possible existence of chapati.[28] 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.[citation needed]

Chapati was not common during the Vedic period. Thus, it was never included in the Hindu classification system of kaccha and pukka food; as a food that is not boiled, it would have been classified as a pukka food to be eaten outside of the household, but it instead became an everyday food.[29]

The word chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.[2] The 17th-century priest Sebastien Manrique, travelling to Lahore, described chapati as a thin, baked bread that was eaten by the lower class.[30]

They were introduced to East Africa by immigrants from the subcontinent,[11] particularly by Indian merchants.[citation needed] Many Indians came to Kenya in the late 19th and early 20th century, likely introducing chapati to the country.[31]

In 1857, the chapati likely may have played a role in the Indian mutiny Chapati Movement. With all the speculation about the Chapati Movement, one thing can be pretty well determined, and that's how the chapati were circulated. Carried in hand or in a turban, they were approximately 2 inches in diameter. Hindu and Muslim chaukidars, as well as, village watchmen carried them from village to village. At their destination, instructions were given to make more and send on to the next village, a repeating pattern that was widespread.[32]

Consumption

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Chapatis are a staple food in the Indian subcontinent,[33] where 80 to 85 percent of the wheat produced is used for chapati.[5] Chapati is also eaten in most East African countries;[11] homemade chapati is prevalent among all cultures in Kenya.[31] Chapati is also commonly consumed by the South Asian diaspora, including in the United Kingdom and in the Middle East.[2]

Ready-to-eat chapati is also produced as a convenience food, manufactured mechanically and distributed in individual packs.[34]

Chapati is typically eaten while fresh,[34] though leftover stale chapatis are consumed by many for breakfast.[35]

[edit]
  • Chapatis
    Chapatis
  • A girl baking chapatis in the traditional way[citation needed]
    A girl baking chapatis in the traditional way[citation needed]
  • Chapatis are cooked on open-flame once partly cooked on tava, which fluffs it
    Chapatis are cooked on open-flame once partly cooked on tava, which fluffs it
  • Freshly cooked chapatis once off open-flame
    Freshly cooked chapatis once off open-flame
  • Preparing chapati with a rolling pin
    Preparing chapati with a rolling pin
  • Gujarati chapati, known as Rotli which is thinner
    Gujarati chapati, known as Rotli which is thinner
  • Chapati being cooked in Tamil Nadu
    Chapati being cooked in Tamil Nadu
  • Chapati and Potato Curry from Kerala
    Chapati and Potato Curry from Kerala
  • Chapati served with various sides and topped with butter
    Chapati served with various sides and topped with butter
  • Chapati cooked on open-flame after being cooked on tava
    Chapati cooked on open-flame after being cooked on tava

See also

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References

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  1. ^ Nandita Godbole, 2016, Roti: Easy Indian Breads & Sides Archived 8 April 2023 at the Wayback Machine.
  2. ^ a b c Kumar 2016, p. 724.
  3. ^ Kraig & Sen 2013, p. 125.
  4. ^ Romero-Frias 1999, p. 58.
  5. ^ a b c d e Parimala & Sudha 2015, p. 70.
  6. ^ a b c Kumar 2016, p. 731.
  7. ^ a b Kumar 2016, p. 729.
  8. ^ Parimala & Sudha 2015, p. 71.
  9. ^ a b c d Achaya 1994, p. 138.
  10. ^ Achaya 1994, p. 124.
  11. ^ a b c d Kraig & Sen 2013, p. 124.
  12. ^ Parimala & Sudha 2015.
  13. ^ Kraig & Sen 2013, p. 121.
  14. ^ Kraig & Sen 2013, p. xxvii.
  15. ^ Kraig & Sen 2013, pp. 4, 268.
  16. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  17. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
  18. ^ Parimala & Sudha 2015, p. 76.
  19. ^ Kumar 2016, p. 730.
  20. ^ Parimala & Sudha 2015, p. 70; Kumar 2016, p. 731.
  21. ^ Parimala & Sudha 2015, p. 72; Kumar 2016, p. 731.
  22. ^ Parimala & Sudha 2015, pp. 72–73.
  23. ^ Kumar 2016, p. 732.
  24. ^ Parimala & Sudha 2015, p. 70; Kumar 2016, p. 727.
  25. ^ a b Kumar 2016, p. 727.
  26. ^ Parimala & Sudha 2015, p. 71; Kumar 2016, p. 729.
  27. ^ Parimala & Sudha 2015, p. 73.
  28. ^ Achaya 1994, p. 24.
  29. ^ Achaya 1994, p. 62.
  30. ^ Achaya 1994, p. 173.
  31. ^ a b Collar 2016, p. 502.
  32. ^ Downs 2026, pp. 78–79.
  33. ^ Parimala & Sudha 2015, p. 70; Kumar 2016, p. 724.
  34. ^ a b Parimala & Sudha 2015, p. 72.
  35. ^ "Are stale rotis healthier than fresh ones? Experts on how to consume, store". Hindustan Times. 28 April 2023. Retrieved 10 March 2026.

Works cited

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