Chapati/ja

チャパティ

チャパティと様々なサイドディッシュ
Alternative names	Roti, roshi, safati, shabaati, phulka, lavash
Type	パン
Place of origin	インド亜大陸,パンジャブ地方
Region or state	インド亜大陸, 中央アジア, 東南アジア, 東アフリカ, イギリス, アラビア半島, カリブ海, アルメニア
Main ingredients	小麦粉, 水

チャパティ(chapati)（別表記：chapathi、発音：IAST: capātī, capāṭī, cāpāṭi）は、ロティ、ルーティ、ロティー、ロトリ、ロッタ、サファティ、シャバーティ、フルカ、チャポ（東アフリカ）、サダ・ロティ（カリブ海諸国）、ポリ（マラーティー語圏）、ロシ（モルディブ）としても知られる、インド亜大陸を発祥とする無発酵の フラットブレッドである。インド、ネパール、バングラデシュ、パキスタン、キルギス、スリランカ、アラビア半島、東アフリカ、カリブ海諸国において主食とされている。チャパティは、アタと呼ばれる全粒小麦粉を、パラートと呼ばれる混ぜる道具の中で水、油（任意）、塩（任意）を加えて生地にし、タヴァ（平らな鉄板）で焼いて作られる。

これはインド亜大陸における一般的な主食であり、世界中のインド亜大陸出身の駐在員の間でも同様である。チャパティはまた、インド亜大陸からの移民、特にインド商人が中央アジア、東南アジア、東アフリカ、そしてカリブ海諸国に持ち込むことで、世界の他の地域にも広まった。

Etymology

The word chapati is derived from the Sanskrit word चर्पटी (charpaṭī). From a derivative of Sanskrit *चर्प (charpa, “flat”).

History

See also: Roti, Manda roti, Paratha, Kulcha, Puri (food), Bhatoora, Bhakri, Khakhra, and Naan

Chapati is a form of roti or rotta (bread). The words are often used interchangeably. 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.

The word chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.

Chapatis are one of the most common forms of wheat bread, a staple food in the Indian subcontinent. 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.

Chapatis, along with rotis, were introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants who settled in Southeast Asia and the Caribbean islands.

In 1857, the chapati likely may have played a role in the Indian mutiny Chapati Movement.

Cooking

Bread (chapati/roti), plain, commercially prepared

Nutritional value per 100 g (3.5 oz)
Energy	1,247 kJ (298 kcal)
Carbohydrates	46.36 g
Sugars	2.72
Dietary fiber	4.9 g
Fat	7.45 g
Protein	11.25 g
Vitamins and minerals Vitamins Quantity %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 Minerals Quantity %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, except for potassium, which is estimated based on expert recommendation from the National Academies.

Chapatis are made using a soft dough comprising wheat flour and water. It is more finely ground than most Western-style whole wheat flours.

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.

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.

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.

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 and naan based on cooking technique, texture and use of different types of flours. For example, parathas 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 dhabas during long trips. It is also called 'mooli paratha'.
• 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.

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.

Gallery

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

See also

• List of Indian breads
• List of Pakistani breads
• Indian bread
• Blintz
• Ciabatta (unrelated Italian bread with similar name)
• Chakla
• Chimta
• Crêpe
• Crispbread
• Khubz
• Lavash
• Rumali Roti
• Markook
• Matzo
• Naan
• Pancake
• Paratha
• Pita
• Poori
• Saj bread
• Tortilla
• Tunnbröd