What You Need to Know
The Maillard reaction, starch gelatinization, and protein denaturation occur during cooking, giving chapati its characteristic texture and flavor. This process involves the breakdown of starches and proteins in the dough, resulting in a crispy exterior and a soft interior.
Steps
- 1.
Dal-chapati (North India): Base starch to scoop lentil stews
- 2.
Chapati wrap (Kenya): Flexible edible container for meats/vegetables
- 3.
Gur-chapati (Punjab): Sweet snack when brushed with jaggery syrup
The Science
Primary Reaction
Maillard reaction