Unleavened flat chapati bread
ES
Emmanuel Sagini
Updated
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Chapati, also known as roti, rooti, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), poli (in Marathi), and roshi (in the Maldives), is an unleavened flatbread that originated in the Indian subcontinent and is a common food in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, the Arabian Peninsula, and the Caribbean.
Whole-wheat flour, or atta, is used to make chapatis. It is combined with water, oil, and salt to form a dough that is then cooked on a tava (flat skillet).
It is a typical staple both on the Indian subcontinent and among expats living abroad in other parts of the world. Immigrants from the Indian subcontinent also brought chapati to other regions of the world, particularly to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.
Whole-wheat flour, or atta, is used to make chapatis. It is combined with water, oil, and salt to form a dough that is then cooked on a tava (flat skillet).
It is a typical staple both on the Indian subcontinent and among expats living abroad in other parts of the world. Immigrants from the Indian subcontinent also brought chapati to other regions of the world, particularly to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.
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| Chapati Homemade 81, Kebirigo Nyamira, Kenya What3words Address: ///overland.started.mammoths |
 | Food Carbohydrate |
