A little inspiration from Africa and the Caribbean is on its way.
FROM AFRICA & THE CARIBBEAN
The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil.
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Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
Cover dough, and let rest for at least 5 minutes.
Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
Flip and repeat so it becomes lightly browned on both sides.
If desired, brush with ghee.
Text adapted from Wikibooks contributors: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChapati&oldid=4630849
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Claude Renault
https://www.flickr.com/photos/clodreno/298615909/
4630849 (2026-04-16T04:25:05Z)
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Nutrition unavailable for this recipe
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
No reliable combination of food matches and measurable quantities is available. No zero-value label has been generated.
Not included: whole wheat flour, Salt to taste (about 1 teaspoon), Warm water as required (about 1 ½ cups), Ghee (clarified butter; optional).
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
Excluded: No unambiguous numeric quantity is specified.
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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