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Flat, unleavened, round breads made from wheat flour, water, and salt. They are baked or fried on a dry griddle.

History
Chapatis were one of the first prepared foods to be "globalized" in relatively modern times. They spread into Africa and South-East Asia as Indians moved about within the British Empire, back in the days when one could. Today, in countries like Kenya, Chapatis are considered "traditional" food, though they probably only really arrived there in the final years of the 19th century with Indians working on the Kenya-Uganda railway.

See Also:

Chapati Flour

Other entries for: Chapati

Chapati

Other entries for:

Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Fougasse, Hardangerlefse, Injera, Lagana Bread, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Orindes, Pane Carasau, Pappadams, Piadina, Pita, Pupusas, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, French Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread

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Puffed Indian Bread