Chapati/ja: Difference between revisions

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. There are also automatic roti makers which automate the whole process.

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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]]

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 (food)|puri]] and [[naan]] based on cooking technique, texture and use of different types of flours. For example, [[paratha]]s 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:

* [[Paneer]] chapati: Grated paneer is added to the usual chapati dough which is also called 'paneer paratha'.

* [[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 [[dhaba]]s during long trips. It is also called 'mooli paratha'.

* Vegetable-stuffed chapati: Mashed carrot, potato, [[pea]]s, 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, {{ISBN|84-7254-801-5}}</ref>

Flatbreads are staples of Indian food. Chapatis go well with [[curries]], dry sabzis or sabjis (vegetables cooked in gravy), [[chutneys]] or [[dal]].

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==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''