CHAPATI
Chapati (or Chapathi) is a north Indian unleavened flat-bread, made from wheat and water (also known as Roti). It is cooked either on a griddle or held directly over the flame. You will know when it is ready when brown specks begin to form on the surface and it fluffs up.
Chapatis are made from a firm but pliable dough made from flour of whole grain wheat and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs (much like a Mexican tortilla), using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen.
Chapati is best eaten with a hot meat curry (such as chicken or mutton), or a mincemeat gravy called Keema. You can also choose to have it Punjabi-style, with a lentil gravy called dhall. A piece of Chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Chapatis are made from a firm but pliable dough made from flour of whole grain wheat and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs (much like a Mexican tortilla), using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen.
Chapati is best eaten with a hot meat curry (such as chicken or mutton), or a mincemeat gravy called Keema. You can also choose to have it Punjabi-style, with a lentil gravy called dhall. A piece of Chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs