CHAPATI
Chapati or chapatti (Marathi: पोळी Hindi: चपाती, Urdu: چپاتی, IPA: [cəpa:t̪i]) is a type of roti or Indian bread eaten in South Asia and East Africa. In many areas of South Asia, particularly the north of the subcontinent, and in East Africa, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam like a balloon, it becomes the Gujrathi and Punjabi phulka. The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame is recommended.
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Rehab , Paratah is very oily and it contains yeast , Nan also contain yeast but it is made in oven without oil , I am not expert and i hate cooking but when I buy bread I always ask them how they make it
Is chapati the same as paritha bread? I like making Parithas or naan when I make Indian/Paki food. NeDDaL, your probably an expert an expert on Indian/Paki food :D You should do a little cooking demo for us.
Yes george but i like chapati more bcoz it is thin and soft and easily digested , there are many types with different ways to prepare , there is Chapati , Nan , Afghani rotee , Shermal , Double roote and more which i don’t know their names
There is also the nan bread, which is fried i guess