Chapati is an unleavened flatbread (also known as roti) from the Indian subcontinent. It is a common staple of cuisine in South Asia as well as among South Asian expatriates throughout the world.
Chapatis are made from a firm dough and water. Some people also add salt and oil to the dough. Small portions of the dough are rolled out into discs much like a tortilla, using a rolling pin. The rolled- out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapatti rapidly from the inside.
Usually, the top of a chapatti is slathered with butter or ghee. A piece of chapatti is torn off and used to pick the meat or vegetable dishes that make the meal.
Chapati sizes vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapatti is called a “rotli” and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top.
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