Editing Chapati (section)

{{short description|South Asian unleavened wheat flatbread}}
{{Use dmy dates|date=January 2021}}
{{Infobox food
| name             = Chapati
| image            = 2 Chapati warm and ready to be eaten.jpg
| image_size       = 250px
| caption          = Chapatis served with various side dishes
| alternate_name   = Roti, roshi, safati, shabaati, phulka, lavash 
| country          = [[Indian subcontinent]],[[Punjab (region)|Punjab]]
| region           = [[Indian subcontinent]], Central Asia, Southeast Asia, East Africa, United Kingdom, Arabian Peninsula, Caribbean, Armenia
| creator          = 
| type             = [[Bread]]
| served  = 
| main_ingredient  = [[Wheat flour]], water
| variations       = 
| calories         = 
| other            = 
}}

'''Chapati''' (alternatively spelled '''chapathi'''; pronounced as [[IAST]]: {{IAST|capātī, capāṭī, cāpāṭi}}), also known as ''[[roti]]'', ''rooti'', ''rotee'', ''rotli'', '' rotta'', ''safati'', ''shabaati'', ''phulka'',  ''chapo'' (in East Africa), ''sada roti'' (in the [[Caribbean]]), ''poli'' (in [[Marathi language|Marathi]]), and ''roshi'' (in the [[Maldives]]),<ref>{{cite web |last1=Oliver |first1=Jamie |title=Roshi ( maldivian roti) |url=http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/266/ |website=[[Jamie Oliver]] |access-date=18 February 2017 |archive-date=February 19, 2017 |archive-url=https://web.archive.org/web/20170219102512/http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/266/}} (recipe)</ref> is an [[Unleavened bread|unleavened]] [[flatbread]] originating from the [[Indian subcontinent]] and is a staple in [[India]], [[Nepal]], [[Bangladesh]], [[Pakistan]], [[Kyrgyzstan]], [[Sri Lanka]], the [[Arabian Peninsula]], [[East Africa]], and the [[Caribbean]].<ref name=origin/> Chapatis are made of [[whole-wheat flour]] known as [[Atta flour|atta]], mixed into dough with water, [[Cooking oil|oil]] (optional), and salt (optional) in a mixing utensil called a ''[[parat]]'', and are cooked on a ''[[tava]]'' (flat skillet).<ref name=chakla1>Nandita Godbole, 2016, [https://books.google.com/books?id=YfNhDQAAQBAJ&dq=chakla+roti&pg=PT5 Roti: Easy Indian Breads & Sides] {{Webarchive|url=https://web.archive.org/web/20230408110737/https://books.google.com/books?id=YfNhDQAAQBAJ&dq=chakla+roti&pg=PT5 |date=8 April 2023 }}.</ref><ref name=chakla2>Chitra Agrawal, 2017, [https://books.google.com/books?id=M1ZcDAAAQBAJ&dq=chakla+roti&pg=PA35 Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn] {{Webarchive|url=https://web.archive.org/web/20230408075444/https://books.google.com/books?id=M1ZcDAAAQBAJ&dq=chakla+roti&pg=PA35 |date=8 April 2023 }}, page 35.</ref>

It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the [[Caribbean#Countries and territories list|Caribbean]].<ref name="Bruce Kraig 2013 p.124">{{cite book |last1=Kraig |first1=Bruce |last2=Sen |first2=Colleen Taylor |author2-link=Colleen Taylor Sen |year=2013 |title=Street Food Around the World: An Encyclopedia of Food and Culture |publisher=ABC-CLIO |page=124 |isbn=978-1-59884-954-7}}</ref>