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Unleavened wheat flatbread most commonly eaten in South Asia and East Africa / From Wikipedia, the free encyclopedia

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Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotli, rotta, safati, shabaati, phulka (in Marathi), chapo (in East Africa), sada roti (in the Caribbean), poli, and roshi (in the Maldives),[1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, the Arabian Peninsula and the Caribbean.[2] Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).[3][4]

Quick facts: Alternative names, Type, Place of origin, Reg...
Chapatis served with various side dishes
Alternative namesRoti, roshi, safati, shabaati, phulka, lavash
Place of originIndian subcontinent
Region or stateIndian subcontinent, Central Asia, Southeast Asia, East Africa, United Kingdom, Arabian Peninsula, Caribbean, Armenia
Main ingredientsWheat flour, water

It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.[5]