What is the difference between Mexican flour tortillas and Indian Chapatis?

Answer 1

Indian chapathis are made with whole wheat flour (atta),
they are also rolled out and folded in a triangular shape & rolled out again (forming layers). This is the traditional way to make Indian chapathis.

There is an Indian flatbread (roomali roti) that is probably more similar to the Mex. tortilla.

Answer 2

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Rotis are always made with wheat flour, water and salt. Tortillas can be made with different flours and often feature other ingredients like spinach or tomato. You should able to get frozen, pre-cooked and packaged roti at an Ethnic or Indian store (if you are in the US). Tortillas are more widely available because Mexican and Tex-Mex cuisine is very popular in the US and more people eat them than rotis. Also, people of Hispanic (Mexican) origin are more numerous than Indian people. If you are Indian, then you might have noticed that supermarkets in different parts of India have different things to sell. It works the same way in foreign countries. It might not have egg, but it might have lard (fat from pigs); something to look out for if you are vegetarian Both are healthy as long as you eat them with the right accompaniments. . They can be rolled out, but a number of people use a press to get the flat shape.

Answer 3

Indian Tortillas

Answer 4

Tortillas used white flour while chapatis are from atta flour or wholemeal flour which is healthier and more filling. However, if the cook puts a lot of ghee or clarified butter in the chapatis, to make it softer, then it won't be healthy anymore.
It is somewhat similar in the way it is cooked and both are nice regardless what you eat with it.

Answer 5

The corn tortilla plays a fundamental role in Mexican food, even more so than bread does in country French food. It not only finds a central place in every meal, but it also defines dishes like quesadillas, tacos, enchiladas, and, in one form or another, all of those items that Mexicans call antojitos and most of the rest of us think of as Mexican food.

The flour tortilla is probably best known in the USA as the tortilla used to make burritos, a preparation originating in northern Mexico. Wheat tortillas are also a traditional staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes. As an easy solution to both the problems of handling food in microgravity and preventing bread crumbs from escaping into delicate instruments, wheat flour tortillas have been used on many NASA Shuttle missions since 1985.
In Mexico, particularly in the towns and cities, most corn tortillas are nowadays made by machine and are very thin and uniform, but in El Salvador, Guatemala, or Honduras they are still often made by hand and are thicker. Corn tortillas are customarily served and eaten warm; when cool, they often acquire a rubbery texture. The largest tortilla producer in the world is a Mexican company called Gruma, headquartered in Monterrey

Chapati or chapatti is a type of roti or Indian bread eaten in South Asia. In many areas of South Asia, particularly the north of the subcontinent, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam like a balloon, it becomes the Gujrathi phulka. The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame is recommended.

Often, the finished chapatis are brushed with ghee (clarified butter). Variations include replacing part of the wheat flour with millet (bajra) or maize (makka) or (jowar) flour. The chapatis are then referred to in Hindi as bajra roti or makke ki roti and in Marathi Bhakri. When a mixture of millet, maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would imply majorly, if not exclusively maida contents. In some parts of Maharashtra , Chapati is called poli. In Gujarat, it is called rotli or phulka.

Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

It is also eaten in Uganda, where there was a large Indian minority.

Answer 6

chapatis:
2 cups Indian whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)

tortillas:
2 cups Unbleached all purpose flour
1 teaspoons Salt
2 teaspoons Baking powder
1 tablespoons Vegetable shortening
3/4 cups Warm water or more if needed

Answer 7

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Answer 8

Mexican flour tortillas are made with white, all-purpose flour.
Chapatis are made with whole wheat flour.

Answer 9

Difference is in the name. They are called tortillas in Mexico and Chapatis in India.

Answer 10

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