Chapati
Chapati is a type of unleavened flatbread originating from the Indian subcontinent, made from whole wheat flour and water, rolled into thin discs and cooked on a hot griddle.
What it means in a kitchen
In a working kitchen, chapati is a staple that requires precise dough consistency and cooking temperature. The dough must be kneaded well to develop gluten, which gives the bread its characteristic texture. Mastery of cooking on a tawa (griddle) is essential to achieve the right puff and doneness.
Common misunderstanding
Many people believe that chapati can be made without proper kneading or resting of the dough, which can lead to tough bread. Additionally, some think that any type of flour can be used, but whole wheat flour is essential for the traditional texture and flavor.
Example
To make chapati, mix 2 cups of whole wheat flour with enough water to form a soft dough, then let it rest for at least 30 minutes before rolling it out into thin discs. Cook each disc on a preheated tawa for about 30-45 seconds on each side until it puffs up.