Why Are Indian Chapatis Always Rolled Round? The Reason Is Simple And Interesting!

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Chapati, roti or phulka is a very popular staple food in India and one of the preferred options when it comes to lunch, dinner and even breakfast. Not only they are a highlight of our cuisine but form an essential part of our daily diet.

The term 'chappati' comes from a Hindi word 'chapat' which means 'slap', however, there is no connection but it can mean slapping the dough to make it thin.

Rotis are a flatbread made from stoneground wholemeal flour, which is traditionally known as atta and water that is combined into a dough. There are many variations and it is eaten in many countries. Grains like bajra, jowar, makki, ragi, besan ad even refined flour or a mix of wheat are used to make it.

Chapatis are primarily prepared using wheat flour and are paired with either dal, curry or sabzi. In different parts of India, chapati is prepared using a variety of grains like jowar, bajra, rajgira, ragi, makki, besan and even a mix of wheat flour & refined flour.

But, did it ever occur to you why it is round in shape? Are we naturally obsessed with the round shape or it is because we take the credit for inventing 0 (zero)? Not just roti, but even poori, dosa, chila, idli, paddu- everything is round in shape. We are not even going near the sweets, because it is mind-boggling because almost everything resembles a round shape.

So, making things that have no angles is easy or does the shape interfere anyway with how we approach food? We all agree that we eat with our eyes first and then with our mouths. Read on to know why chappatis are rolled round and what's the reason behind their circular shape.

• The primary reason behind making the roti round is that it is one of the easiest shapes to make or achieve. When the shape is circular and there are no angles, then it makes one's job easier while using a rolling pin (belan) and therefore, the edges can also be rolled out easily.
• Further, the round shape has benefits too when it comes to cooking. The food is cooked evenly when it is circular in shape and also if we are making it on tawa, which is usually round too, then it is an added advantage as well.
• Circle also represents the cycle of life and death, according to some religious beliefs. Also in some parts of this county, roti is given to deities as a part of spiritual practice and is believed to be a symbol of offering and sacrifice as well.
• According to Hindu mythology, when you feed the first chapati to the cow then it makes the position of Venus strong in one's life and shower them with good opportunities.
• The cooking style using 'tandoori' which became famous in the Mughal era, chapatis saw a transformation and as a result, we see 'tandoori roti' on our plate. These were widely prepared in the royal court of the Mughals and are liked due to their crunchy texture and smoky aroma.

  

How to prepare roti/chapati
Ingredients required- 1 cup wheat flour (250 grams), 1 pinch of salt and water as per requirement.

Method-
1. In a large bowl, add wheat flour and one pinch of salt and water and start kneading the dough gently and slowly using your hands.
2. Add small amounts of wter in the mix and use your palm to knead it till the dough becomes medium soft.
3. Take a few drops of oil and smear the dough with it. Use a damp cloth to cover it and let it rest for 15-20 mins.
4. Pinch out a ball of dough and use your palm to make it round and then use a rolling pin to flatten it out along with some dry flour.
5. Once done, place the chapati on a hot tawa and let it cook until light golden patches appear on its surface.
6. Once the patches appear, flip it towards the other side and then use a cotton cloth or kitchen towel to gently press the sides of the chapati.
7. This is a necessary step because it pushes the steam inside towards the centre of the chapati making it puff up.
Once it puffs up, you can transfer it to a direct flame and cook it from all sides.
8. Your Chapati is now ready to be served with veggies or curries of your choice.