Why there are too spots in chapati

The spots on chapati are caused by the Maillard reaction. This is a chemical reaction that occurs between amino acids and reducing sugars when they are heated. The reaction produces browning and flavor compounds, which are responsible for the characteristic aroma and taste of chapati

The spots can be caused by a number of factors, including:

• The type of flour used. Whole wheat flour has a higher protein content than refined flour, which means that it will produce more browning.
• The amount of water in the dough. A dough that is too dry will not brown evenly.
• The cooking method. Chapatis that are cooked over a high heat will brown more quickly and evenly than those that are cooked over a low heat.
• The presence of impurities in the flour. Impurities, such as dirt or sand, can cause black spots on the chapati.

The spots on chapati are harmless and can be eaten without any problems. However, if you are concerned about the appearance of the spots, you can try using a different type of flour, adding more water to the dough, or cooking the chapatis over a lower heat.

Here are some additional tips to prevent brown spots on chapati:

• Use fresh, high-quality flour.
• Knead the dough well until it is smooth and elastic.
• Roll out the dough to a thin thickness.
• Cook the chapatis over a medium heat.
• Do not overcook the chapatis.