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Photographer's Note

Photo taken in a haveli (old merchant's house) in the Shekhawati region of Rajasthan, India at the Eastern border of the great Thar desert.

Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). The words are often used interchangeably. While roti refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).

Chapatis are made from a firm but pliable dough made from flour (whole grain common wheat), 'atta' in Urdu/Hindi/Punjabi/Bengali, and water. Some people also add salt and/or oil to the dough. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. A piece of chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like dal.

(source : wikipedia)

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Additional Photos by Paul Bulteel (pauloog) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1416 W: 79 N: 1894] (11747)
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