Chapati

Also called Indian Bread, safati, shabaati and phulka

Chapati is a bread dough made with whole-wheat flour, water, and sometimes salt. When cooked, it can be crisp or soft. Cooks bake or roast it, use it for wraps, and pair it with butter or ghee.

Category: Breads & baking
Texture: Crisp, soft
Cooked most in: Africa
Top country: Uganda
Dishes: 1 in the catalogue

Photo: Famartin · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use chapati

Typical ways to cook or use it

Bake
Roast
Wrap

Made from

whole-wheat flour
water
table salt (sometimes)

Preparing it

Knead the dough by hand until firm. Roll the dough evenly so it cooks and puffs uniformly.

Cooking with it

Cook both sides on a hot, dry griddle. After partial griddle cooking, direct heat can puff the bread. Overly thin chapati can dry out; overly thick chapati can remain undercooked.

Goes well with

Flavour

Taste and texture

Texture, cooked

Crisp
Soft

Shopping

Choosing and storing chapati

Sold as: Fresh, Frozen
Availability: Specialty stores

Around the world

Where chapati is cooked

1 dish in the catalogue uses chapati. Here is where they come from.

Dishes by continent

Africa1

Countries whose dishes use it most

Uganda 1

Counts are catalogued dishes from each country that list chapati among their ingredients.

Origins

1924 · India
Chapati became popular in Kerala after Sikh activists served it during the Vaikom Satyagraha.

On the table

Dishes made with chapati

1 dish in the catalogue uses it.

Kikomando
Uganda

Dish lists come from Wikidata; a dish counts when its recorded ingredients include chapati.