Chapati

Chapati is an unleavened flatbread made from wheat flour and water, cooked on a hot griddle. It is a staple food across South Asia and elsewhere.

Atta: Atta is finely milled whole-wheat flour commonly used in South Asian cooking. Its gluten-forming flour gives chapati dough the strength and softness needed for rolling.
Wheat flour: Wheat flour is powder produced by milling wheat grains. It is chapati’s principal ingredient and supplies starch and wheat proteins.
Roti: Roti is a broad South Asian name for flatbreads, often made from wheat flour and cooked on a griddle. Chapati is commonly treated as a type of roti, though regional usage varies.
Dal: Dal is a South Asian dish of dried pulses, such as lentils, cooked into a soup or stew. Chapati is commonly served alongside dal as a staple meal.
Dough: Dough is a pliable mixture of flour and liquid, sometimes combined with other ingredients. Chapati begins as a simple dough whose hydration and kneading shape its texture.
Water: Water is a chemical compound made of hydrogen and oxygen, with the formula H₂O. It hydrates flour to make chapati dough pliable.
Phulka: Phulka is a small South Asian wheat flatbread that is often puffed directly over a flame after griddle cooking. Its two-stage cooking method is a familiar variation on chapati preparation.
Sabzi: Sabzi is a South Asian dish of cooked vegetables, often seasoned with spices. Chapati is frequently used to scoop up or accompany sabzi.
Gluten: Gluten is an elastic protein network formed when wheat proteins hydrate and are worked. It helps chapati dough stretch thin without tearing.
Unleavened bread: Unleavened bread is bread made without a leavening agent that causes the dough to rise. Chapati belongs to this broad family because its dough is not leavened.

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