In the melting pot of India’s delicious cuisines, only a few staples have been as timeless as roti and chapati.
Now, if you’re reading this, you’ll probably exclaim that they both are the same. However, with some differences, these staple food items trace Indian cuisine’s history to hundreds and thousands of years.
While both are unleavened flatbreads, there are subtle differences in their texture, dough preparation, and cooking methods.
Let’s deep dive into the wholesome world of this Indian flatbread duo and understand what makes them different.
Table of Contents
ToggleWhat is Roti?
Roti is a type of unleavened flatbread originating from the Indian subcontinent. Today, roti is consumed not only in India but also in Nepal, Sri Lanka, Singapore, Thailand, and even in African countries like Suriname, Fiji, and Jamaica.
Typically, roti is made with just flour, salt, and water. In India itself, there are plenty of variations in the making of a roti.
While all-purpose flour (maida) is used to make some rotis like naan or tandoor roti, makke di roti uses corn flour.
In the South, Kori Rotti uses rice flour to make thin and crispy rice crepes.
In Thailand, you’ll often find street carts selling Roti Sai Mai – a popular dish serving cotton-candy in a colorful, soft, thin, and sweet roti.
What is Chapati?
Think of chapati as an Indian take on the globally-famous roti. While roti uses different kinds of flour for its preparation, chapati almost always uses wheat flour. It is especially popular in Central and North India, where wheat production is abundant.
There aren’t any clear distinctions between roti and chapati in the Indian kitchen today and these terms are often used interchangeably.
The word ‘chapati’ possibly originates from the Sanskrit word ‘charpati’, which meant thin or flat.
This explains why chapati is extremely thin and light. Thanks to the goodness of wheat and its light-weight nature, chapati is a staple in most Indian households, during almost all meals of the day.
Difference Between Roti and Chapati
Size of Chapati Vs Roti
Chapati is smaller and thinner. Its small size makes it more convenient to make, which is why it is consumed on a daily basis in Indian households.
When chapati is directly charred on the stove, it swells up – becoming a phulka.
Simply put a dollop of butter on it and you have a delicious butter phulka!
Rotis can be generally larger and thicker in diameter compared to chapatis. Many variations also stuff other food items like paneer, potato, radish, coriander, etc inside the roti, turning it into a paratha. Instantly reminded us of delicious buttery aloo (potato) and tandoori paratha!
Texture of Chapati Vs Roti
Chapati dough uses some amount of oil, making it more pliable and soft. As they are thinner, it is easy to break them apart and use them to scoop vegetable curries.
On the other hand, roti might use different flours like maida, corn flour, rice flour, or a combination of maida and wheat.
This can give it a chewy or crispy texture, depending on the flour measurements. As the roti can be thicker than chapati, it can be used to scoop more substantial amount of vegetable preparations.
Preparation of Chapati Vs Roti
Chapati is mostly made on the tawa, with or without oil. In the case of phulka, the chapati is puffed on a flame to swell it up. The steaming hot phulka is then taken away from the flame with tongs.
Roti, is usually made on a flat skillet (tawa), but some variations like tandoori roti are usually cooked in a clay oven called ‘tandoor’. This preparation gives it a slightly smoky flavor.
Accompaniments With Chapati Vs Roti
Chapatis are often seen as daily food, and served with everyday meals and vegetables. These meals are lighter than the ones involving rotis. Vegetable preparations or sabjis like okra fry, lentil stews, cauliflower, aloo masala, spinach, baingan ka bharta, etc are popularly eaten with chapatis.
The thick, chewy, and often fulfilling roti is paired with more hearty dishes that are a whole meal in itself, more so on special occasions.
This includes dishes like palak paneer, paneer kadhai, sarson da saag, chicken curries, and pork or beef stews. Parathas are often eaten with pickles, salads, yogurt, or even just as they are!
Roti And Chapati Beyond Their Differences
Despite their differences, roti and chapati symbolize comfort and tradition. The staples have been in the Indian kitchen for thousands of years and have evolved to modern times.
We all have wholesome memories hopping around in the kitchen trying to master the insane roundness of a chapati. We’ve all attempted to make a fluffy tandoori roti by flipping the tawa and ended up creating a mess.
The entire process of making these flatbreads – right from kneading and rolling the dough, to shaping them into perfect rounds and seeing them cook on the stove – is simply wholesome. These food staples evoke a sense of belonging and form important parts of our culture.
Whether you call it roti, chapati, or something else entirely, this humble bread is more than just an accompaniment. It’s a cultural marker, and a reminder of our culinary heritage transcending borders.
Summing Up
You can say that all chapatis are basically rotis, but rotis aren’t chapatis. While the differences are minor, both of them encompass a significant chunk of our culinary history.
Not only in terms of their place in our plates today, but also how they’ve evolved depending on the region and local ingredients.
So, while your flatbread might turn into a distorted map instead of a full moon-like perfect round, you at least know the difference between
roti and chapati!
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FAQs (Frequently Asked Questions)
Here are some frequently asked questions about what is the difference between roti and chapati:
Q1. Where Is Roti Called Chapati?
Chapati is a common term used to refer to wheat flour-based unleavened flatbreads. This term is more common in North and Central India.
Q2. Can I Eat Chapati Everyday?
Yes, you can eat chapati everyday, as it contains important nutrients like fibre, carbohydrates, and iron. It is eaten almost every day in many Indian households.
Q3. What Is The Definition Of Unleavened?
Unleavened, in the context of bread, means the kind of bread made without using any yeast to make it rise.
Q4. Is Roti Better Than Paratha?
Roti is generally considered healthier than paratha, as it has a lower fat content and uses less oil. Paratha can also be made using minimal oil or ghee and by adding nutritious fillings.