Chapati
Chapati is an unleavened flatbread originating from the Indian subcontinent. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water. It is cooked on an iron griddle known as a tava, then puffed up over direct heat. Another version, in East African cuisine, is instead fried. Chapati is a form of roti, and the two are sometimes conflated. It is common in South Asia—even in areas where rice is the typical staple—as well as in most East African countries. It is also eaten by the South Asian diaspora.
Evidence of foods resembling chapati dates back to the Indus Valley Civilization, and chapati is recorded in Sanskrit and Mughal-era texts. During the British era, chapatis were consumed by Anglo-Indians as well as native Indians in other parts of the empire. They were introduced to East Africa by trade and immigration, including by Indian indentured railway workers. Around the 21st century, it has become common for households to purchase chapati rather than make it.
Chapati is eaten as the central component of a meal, with torn pieces used to pick up accompanying dishes such as dal or stew. Chapati may also be used for wraps, such as the Ugandan street foods rolex and kikomando. The main ingredient of chapati, wheat flour, results in its nutrition, flavour, and soft texture. Versions vary in size and may use various kinds of flour, including maize, amaranth, rice, or millet. Chapati is served hot, and it stales quickly. It is often homemade, while individually packed versions are sold as convenience food. Similar Indian breads include paratha and puri.
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