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Also Known As : Roti, Safati, Shabaati, Phulka, Roshi


Common names and forms

  1. Left over chapati
  2. Left over roti
  3. Left-over crushed roti
  4. Leftover chapati
  5. Leftover Chapatis or Rotis
  6. Leftover roti
  7. Old chapati
  8. Roti


Chapati is an unleavened flatbread originating from the Indian subcontinent. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil and optional salt in a mixing utensil called a parat, and are cooked on a tava. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes. The word chapati means "slap" or "flat" which describes the traditional method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. In most parts of the Indian subcontinent, there is a distinction made between a chapati and other related flatbreads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours. A plain roti is an excellent source of soluble fibre, which helps lower blood cholesterol levels, prevents constipation and helps keep our digestive system healthy. Loaded with complex carbohydrates that give you sustained energy and it can keep you satiated for hours.

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