Chapati

A thin, unleavened flatbread originating from the Indian subcontinent. Traditionally made from whole wheat flour (atta) mixed with water and sometimes salt, it is cooked on a hot griddle (tawa) and often puffed up with steam during the cooking process. Chapatis are a staple food in many parts of South Asia and are typically served with various curries, vegetables, and dals, providing a vehicle to scoop up the dishes and enhance the meal's overall experience. Their simplicity in ingredients and preparation allows for versatility and easy integration with numerous cuisines.

Chapati meaning with examples

• For dinner tonight, we had a rich lentil dal served with a warm, freshly made chapati. The soft texture of the chapati was perfect for scooping up the flavourful dal, making each bite a delight. The aroma of the chapatis filled the kitchen, making everyone even more eager to eat their dinner. Our guests loved the simple yet fulfilling meal.
• During our travels through India, we were constantly amazed by the regional variations of chapatis. Some were thicker and chewier, while others were paper-thin and delicate. No matter the form, they all paired perfectly with the variety of flavorful curries. Each restaurant seemed to have its own secret of making the best chapati.
• I learned to make chapatis from my grandmother. It's a comforting skill that connects me to my heritage. Rolling the perfect circular shape and cooking it to achieve a slight char is an art. There is nothing that can beat the warmth of freshly made chapatis straight off the tawa.
• The street food stalls in Mumbai are a vibrant experience; I ate so many amazing meals and a staple meal was spiced chickpeas with a simple chapati. They were quick, satisfying, and an inexpensive way to sample the local flavors. Sometimes, I would add a little chutney on the side to add a bit of flavour.