Chapati flour

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Name Variations

 * chapati flour
 * chapatti flour
 * atta

About Chapati flour
Wikipedia Article About Chapati flour on Wikipedia

Chapati or chapatti is a type of roti or Indian bread eaten in South Asia and East Africa. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Each disc is then held for about half a second directly into an open flame, causing it to puff up with steam like a balloon.

Often, the finished chapatis are brushed with ghee (clarified butter). Variations include replacing part of the wheat flour with millet (bajra) or maize (makka) flour. The chapatis are then referred to in Hindi as bajra roti or makke ki roti. When a mixture of millet, maize and gram flour is used, the chapati is called a missi roti.

Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame are recommended.

Chapati flour Nutrition

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Chapati flour Recipes
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