Chapati

Chapati is an unleavened flatbread originating from the Indian subcontinent. Chapatis are made of atta, a type of whole-wheat flour, mixed into dough with water. It is cooked on an iron griddle known as a tava, then puffed up over direct heat. Another version, in East African cuisine, is instead fried. Chapati is a form of roti, and the two are sometimes conflated. It is common in South Asia—even in areas where rice is the typical staple—as well as in most East African countries. It is also eaten by the South Asian diaspora. Evidence of foods resembling chapati dates back to the Indus Valley Civilization, and chapati is recorded in Sanskrit and Mughal-era texts. During the British era, chapatis were consumed by South Asians throughout the British Empire. They were introduced to East Africa by trade and immigration, including by Indian indentured railway workers.

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