chapati, fried flatbread of Indian origin, often served with vegetables and stew, commonly considered a variation of roti. The word chapati is derived from the Sanskrit word carpatī, meaning “thin cake,” which is in turn derived from the word carpata or “flat.” This refers to the traditional method of shaping chapatis by slapping them between the palms of the hands. Chapati has been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts.
Chapati originated in the Indus valley civilization and later spread to Southeast and Central Asia, East Africa, and the Caribbean, where it remains part of the everyday diet. However, some historical accounts claim that chapati originated in East Africa and was later brought to the Indian subcontinent by travelers or merchants. Chapati made its way across Asia via travelers; its flat circular shape allowed it to fare well on journeys as an edible vessel for food.
Each country has its preferred ways to serve chapati, but the cooking style is universal. The bread is made with flour dough, which is rolled into a flat circle and then griddle-fried in oil until the edges are crispy, the inside remaining soft and doughy. Traditionally, chapatis are cooked on a tawa, which is a heavy-duty flat pan popular in South Asian countries. However, some opt to use a cast-iron skillet instead.
Chapati and roti are often considered interchangeable, because they are both unleavened breads made with wheat flour, but there are differences in their cooking techniques. Some consider chapati a type of roti, while others think they are two entirely unique breads. While roti is sometimes cooked on a direct flame to help it puff up without oil or fats, chapati is always cooked in oil and, in some traditions, never cooked on a direct flame. While it may not have much flavor on its own, a traditional chapati is an essential side for vegetables, stews, curries, stir-fries, chutneys, and sauces. Its importance can be compared to that of tortillas in Mexico and other parts of Latin America.
One of the most popular variations of chapati is paratha, which is stuffed with vegetables and sometimes paneer cheese to give it a rich flavor and beautiful specks of color. Because of its hearty mix-ins, paratha-style chapati can often be enjoyed as a standalone meal.
At one point in history, chapatis were at the center of a mystery that took South Asia by storm. In 1857, during Britain’s rule of India, it was brought to British officials’ attention that thousands of chapatis were being distributed by watchmen and others from village to village throughout the subcontinent. No one knew what had started the so-called chapati movement, but the British interpreted it as an act of defiance by Indian villagers against British governance, an interpretation shaped by the fact that few officers understood or spoke Indian languages. Conversely, many Indians thought the movement to be a British operation, with rumors circulating in both directions.
Some British officers believed the chapati transfers were an act of rebellion and that they actually contained secret messages, but, upon examination of the bread, no messages were ever found. Some suggest that the movement originated to distribute food to those affected by cholera and that the original intention was lost as distribution increased. While the chapati movement did indeed precede the Sepoy Mutiny of 1857—which began just one month after initial reports of the movement—as well as revolts in central and northern India, there is no historical evidence of a definite connection between the two. Following the mutiny, the East India Company was abolished in favor of the British directly ruling India. The British raj would remain in power until the mid-20th century.