Chapatis are Indian flatbreads made with flour, salt, and water. They can be grilled or fried and are often served with meals for scooping or pushing food. Variations include khakra, rotlas, and puris, while parathas are a more formal version. They are unleavened and popular in Northern India. Making them is easy and fun, and fillers and additions can be experimented with.
Flatbreads are Indian breads, also called rotis. There are several variations of chapatis, but as a general rule they include some type of flour, salt and water. These ingredients are mixed to form a dough that forms into flat discs that can be grilled or fried, depending on the region. Many Indian meals are accompanied by chapatis, which are designed for scooping or pushing food. With a little practice, they’re relatively easy to make.
The basis of chapatis is flour. Many are made with wheat flour, also called atta. Corn, graham, barley and millet can also be used for chapatis and sometimes a blend of flours is used. Salt is added to taste, followed by water, which can be replaced by milk or yogurt for a softer, richer focaccia. Finally, other ingredients such as spices and vegetables can be added for specific recipes.
In Gujarat, chapatis that are toasted so that they are crispy are known as khakra. Khakra can be spread with chutneys and other ingredients, and is a popular breakfast food. Thicker chapatis known as rotlas are often made with millet flour. Puris, or poor people, are seasoned in oil so that they are crunchy and often puris also form large bubbles. Since they are deep fried, puris should be eaten hot.
A popular version of the chapati is a paratha, a formal chapati made with ghee instead of oil and often filled with things like potatoes or meat. Parathas are quite difficult to make and are served to guests, rather than casually eaten at home. Street stands may also offer parathas, usually heated in a variety of flavors and brushed with ghee after they are cooked on a griddle.
Unlike naan, another popular Indian bread, chapatis are unleavened. They are more common in Northern India, although Indian restaurants outside India may offer both naan and rotis, as the fluffy yeast breads and flatbreads are equally in demand. For home-cooked Indian meals, flatbreads are a lot of fun to make, especially when cooks start experimenting with interesting fillers and additions.
To make the focaccia, mix a cup of flour with a pinch of salt and add two tablespoons of oil or melted ghee. Add about 1/3 cup water and knead, forming a thick dough. Break off the small pieces of dough, form balls and roll the balls. Cook these basic chapatis on a griddle and serve hot.
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