Chapatis
Chapatis are a much a loved indian food which is usually served along side a traditional Indian dish. A chapati may also be known as a chapatti or a chapathi; they are an unleavened flatbread which is also known as roti. The flatbreads originate from the Indian subcontinent. There are numerous different versions of the food within different regions. Variants from the original can be found in Turkmenistan and East African countries including Kenya, Uganda and Tanzania. There is a also a similar type of flatbread that is made within China and this is known as Laobing. It is believed that the word chapati is of Dravidian origin and the phrase chappa is understood to mean flattened. The end of the word attai or paathi is understood to translate as husbands food. They are regarded as husbands food due to their texture and wholesome taste.
Chapatis are widely consumed across the world and are very popular within the UK. The popularity of such foods has risen along with Indian cuisine within the UK, it is now considered one of the most popular take away foods. As well as being sold at Indian restaurants throughout the UK, chapattis can also be purchased from supermarkets. When purchased from supermarkets they are usually in prepack form. These foods are usually purchased with a curry within an Indian restaurant, a chapati is similar to a naan bread but is thinner and smaller in size.
The food is made from a firm but pliable dough; this dough is made using flour and water. In Urdu, Hindu, Punjabi and Bengali the flour will be reffered to as atta. In some cases salt or oil will be added to the dough but this is not a necessity. After the dough has been made it is rolled out into small discs, this is the shape of a chapati. The dough is usually rolled out using a rolling pin or something equivalent to this. After it has been rolled out the dough should be cooked evenly on both sides. Different regions create the food differently and therefore for this reason there are varieties within the recipe.
Usually when the chapati has finished cooking and has cooled the top of it will be smothered with butter or clarified butter. The chapati is then used to puck up the meat or vegetables from the main dish, which in the UK is usually a curry. The size and thickness of a chapati will be determined by the region and also the kitchen. Some people prefer their chapati to be thin and some enjoy them when they are thick.
