Chaparli

Chaparli is a variety of flatbread originating from the northern regions of India, particularly prevalent in states like Himachal Pradesh and Uttarakhand. It's typically made from whole wheat flour (atta), water, and a touch of oil or ghee.

Chaparli differs from roti or chapati in its preparation and texture. It's often thicker and slightly chewier than a regular chapati. The dough is typically rolled out into a thicker circle, and traditionally, it's cooked on a tava (flat griddle) and then briefly exposed to direct flame, which imparts a slightly smoky flavor.

Common variations exist in the ingredients used, with some recipes including spices like ajwain (carom seeds) or herbs such as coriander leaves to enhance the taste. Chaparli is generally served hot, often brushed with ghee or butter, and is commonly eaten with dal (lentil soup), vegetables, or yogurt. It is considered a staple food in the regions where it is popular, providing a nutritious and filling meal.