Chapatis are Indian breads, also called rotis. There are a number of different variations on chapatis, but as a general rule they include some type of flour, salt, and water.
Chapatis: unleavened breads freshly made for a meal from almost any flour: rolled flat then deep-fried until they puff and brown. Well known in India and much favored by African Indians.
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4. Creole Okra
Side dish okra recipe Creole Okra is made with okra, oil, onion chopped, canned tomatoes drained & mashed, and some salt & pepper.
Often, the finished chapatis are brushed with ghee. Variations include replacing part of the wheat flour with millet or corn (maize) flour.
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Like chapatis, they are made out of whole wheat flour, but they are prepared using a slightly different method. The dough for parathas is oiled, rolled, and folded several times, giving this bread its distinctive flaky texture.
Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.
chapati flour = chapatti flour = chappati flour = atta Notes: This is a blend of wheat and malted barley flours used to make chapatis. Look for it in Indian markets.
 See also: Chapati, Cooking, Flour, Bread, Wheat
  
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