Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

chapati a basic unleavened flat circular bread which is served throughout India, Pakistan, and elsewhere in this region.

Chapatis are made from finely milled wholewheat flour, called chapati flour or atta, and water. The dough is rolled into thin rounds which vary in size from region to region and then cooked without fat or oil on a slightly curved griddle called a tava. Chapati breads are made every day in N. Indian homes as a staple for scooping up food or dipping in soups.

Alternative names for chapati are roti and phulka. The latter, however, which literally means ‘puffed’, refers to a somewhat thicker product, which is baked for a second time over a flame after it has been griddle baked, and which then puffs up.