An unleavened pancakelike bread from India, usually made from a simple mixture of whole-wheat flour and water. The dough is rolled into thin rounds and baked on a griddle. Pieces of chapati are torn off and used as a scoop or pusher for many East Indian dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.