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Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent; and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka. Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).

It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.

HISTORY

The word chapat (Hindi/Urdu:चपत/چَپَت‎, chapat) means "slap", which describes the traditional method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. Chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.

Chapatis are one of the most common forms of wheat bread which is staple food in South Asia. The carbonized wheat grains discovered at the excavations at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta (bread). The words are often used interchangeably.

Chapatis, along with rotis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, coastal East Africa, and the Caribbean islands.

COOKING

Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.

Chapati dough is typically prepared with Atta, salt and water, kneaded with the knuckles of the hand made into a fist and left to prove for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proving, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board chakla using a rolling pin known as velan or belan into a perfect circle.

The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of South Asia chapatis are only partly cooked on the skillet, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka. In southern parts of India it is called "pulka". It is also possible to puff up the roti directly on the tava. Once cooked, chapati is often topped with butter or ghee.

Chapati diameter and thickness vary from region to region. Chapatis made in domestic kitchens are usually not larger than 15 centimetres to 18 centimetres in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' that may be made of wood or stone or, more recently, stainless steel, specifically for rolling out chapatis.

In most parts of South Asia, there is a distinction made between a chapati and other related flat-breads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours. For example, Parathas are either made layered by spreading with ghee, folding and rolling out again into a disc which turns out flakey once it's cooked or it usually has various types of filling, such as spinach, dal or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour.

REGIONAL VARITIES OF CHAPATI IN INDIA

Paneer chapati: Grated Paneer is added to the usual chapati dough

Radish or Mullangi chapati: Grated radish and turmeric powder is added to the dough and the chapati is usually thick. It is often eaten by lorry drivers who eat in roadside dhabas during their long journey to some other state.

Vegetable stuffed chapati: In this type of chapati, a gravy of carrot, potato, peas, fenugreek are mashed and slightly sauted into a masala gravy. It is usually given rolled and many households prepare this using their own variety and combinations of available vegetables.

. . . and many more.

In the Maldives, chapati are traditionally eaten for breakfast along with a dish known as mas huni.

WIKIPEDIA

Food - Pasta by Rishabh Mathur

Hungry me, wanted to try the great Amritsari kulcha but wasn’t able to find one in the night. So went back to the hotel and ordered pasta.

Step 8 - Paint it with fresh butter by Rajesh_India

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Street Food (Delhi_ Street Food )

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IndiGo Airlines on board meal - Chicken Kulcha box by Debarka Banik

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A matchbox! Contents in next picture.

Ethiopian Culture & Fashion by Ethiopian Community TV (Endale)

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Ethiopian Culture & Fashion

Ethiopia has a history of more than 3000 years and is home to more than 70 ethnic groups. Ethiopian fashion designer Firkirte H. Miriam presents a dazzling collection of fashions from the fascinating cultures of Ethiopia.

www.kulcha.com.au/fiesta_kultura/ethiopia.html

Alpha Racing S1000RR T Shirts by Cowgirlonline

Alpha Racing T-shirt

L, XL

R385

Nuff said by Keith Friend

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_MG_8283

To all my flickr friends in the wonderful wide world thingie that makes up the flickerverse I thank you for your patience on this little trip... but I got it "out" there so now I can mow the grass and get on with ~~wife~~ Life.. somebody once told me that there is life outside of flickr.. but would I believe... noooo..

I hope you are all having a great w/e and and may your grass grow slowly..

The last fitting image form Harajuku,,, this image just seamed to sum up Japan for me..

Timeless in a sea of change.. Japan is such a wonderful place, great people, wonderful food, amazing history and kulcha. A safe and friendly place to explore.

My heart goes out to the people of Japan at present, the earthquake and after effects will surely dent there being. I hope they can get over there present problems.

ISO 200, 70-300mm@300mm, f/5.6, 1/80sec, raw, hand held, tourist mode

Askala Selassie by Robbie Golec

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www.myspace.com/askalaselassie

FUNDRAISER & MEMORIAL FOR KENNY KULCHA R.I.P.

Rebel Lion Sound System ft. King Original Sound (London), Roots Commandments (Hamburg), Dixie Peach, Errol Bellot, Chanter, Kingjay, Nerious Joseph, Askala Selassie, Hughie Izachaar and many more.

Sat 27th Feb

8pm-3am

Tickets £10

available from Soundclash Records (0044) 1603761004

Advanced purchase recommended - limited capacity venue.

Kenny Kulcha R.I.P. aka Government aka Kenny Moonie, was a loving father, tireless reggae ambassador and a friend to all. He died on 4th Jan in Ghana. The British Embassy have refused to help bring home his body. This is one of many events to raise funds to cover this and his burial. ALL PROCEEDS GO TOTHE FUND

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