Chapati is a thin, unleavened flatbread of atta, water and salt, cooked on a dry pan (tawa). In practice chapati and roti mean the same thing; a phulka is a chapati that has puffed up.
How does it differ from naan and paratha?
Naan is leavened, usually made with white flour (maida) and traditionally baked in a tandoor. A paratha is made with atta but layered with ghee or stuffed and cooked in fat. Chapati is the simplest everyday bread.
How do you make chapati?
Knead atta with water into a soft dough, rest it, roll thin rounds and cook them briefly on a hot dry pan. The full recipe is in how to make chapati.
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Frequently asked questions
- What do you eat chapati with?
- Dal, sabzi (vegetables), curry or yoghurt. Tear off a piece and use it to scoop up the food.
- Can I freeze chapati?
- Yes. Let them cool, layer them with baking paper and freeze. Reheat in a dry pan.