Chapati
Chapatis served with various side dishes | |
| Alternative names | Roti, roshi, safati, shabaati, phulka, lavash |
|---|---|
| Type | Bread |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent, Central Asia, Southeast Asia, East Africa, United Kingdom, Arabian Peninsula, Caribbean, Armenia |
| Main ingredients | Wheat flour, water |
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, ruti, rotti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roṣi (in the Maldives), is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, the Arabian Peninsula, East Africa, and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).
They were introduced to East Africa by trade and immigration, particularly by Indian merchants.