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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. Once cooked, chapatis are often topped with butter or [[ghee]]. 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.
[[File:0118 Chapati backen.jpg|thumb|A woman frying Chapati]]
Chapati diameter and thickness vary from region to region. Chapatis made in domestic kitchens are usually not larger than {{convert|15|cm|in|0}} to {{convert|18|cm|in|0}} 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.

Translations:Chapati/12/en - Revision history

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