Hehehe aku nak cite pasal makanan lagik ni.. Aikk blog aku ni nak cite psl makan aje ke?? Hehehe takla, kebetulan dok melepu kat rumah dan sempena anak mak yang baru baik sakit maka bermacam-macam mende yang mak masakkan untuk membuka selera aku yang shutdown kejap ari tu... So malam ni ada chapati... :) Bukan makan dengan kari pasal aku tak suka, tp makan dengan ayam masak merah.. Hmmm sedap, macam dah setahun tak jumpe makan.. Sebelum ni letak la apapun depan mata aku tepis jer.. Ni bila dah ok, aku tak tepis dah.. Ngeh ngeh... Nak tau pasal chapati, ni haa ada skit citenye.. Takkan nak makan aje kan, kene la tau asal usulnye..

Ok, chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). The words are often used interchangeably. While roti refers to any flat unleavened bread, chapati is a roti made of whole-wheat flour and cooked on a tava (flat skillet).

Chapatis are made from a firm but pliable dough made from flour (whole grain common wheat), 'atta' in Urdu/Hindi/Punjabi/Bengali 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. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).

Often, the top of a chapati is slathered with butter or ghee (clarified butter). 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 at a meal like dal.

Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a 'rotli' and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 15-18 cm in diameter since the 'tava' from which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. There are also electric tavas manufactured in India. The shape of the rolling pin also varies from region to region. Some household simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' specifically for rolling out chapatis that may be made of wood or stone.