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Chapati is a staple in much of India and Pakistan, and also in other parts of SE Asia and Africa as well. It is often made fresh for each meal and even children learn to make this basic and easy bread. Often, the finished chapatis are brushed with ghee (clarified butter).
Variations include replacing part of the wheat flour with pearl millet or maize or flour. The chapatis are then referred to in Hindi as bajra roti or makke ki roti and in Marathi Bhakri. When a mixture of pearl millet, maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would imply majorly, if not exclusively maida contents. In some parts of Maharashtra, Chapati is called poli. In Gujarat and Punjab it is called rotli or phulka.
Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
Chapati sizes vary depending on region and change slightly from kitchen to kitchen. In general, an Indian chapati is approximately 10in in diameter while in Pakistan a chapati or roti is somewhat smaller, usually 5in to 10 in diameter.
In some regions of Pakistan, a chapati can be less than 5cm in diameter.
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