Chapati is a round, thin flatbread cooked on a tava (griddle) or pen flame. Unlike naan or paratha, it doesn’t use yeast or baking powder, making it a healthier, everyday bread option.
Chefs make traditional chapati with whole wheat. In contrast, “maida roti” or “roomali roti” uses refined flour known as maida. These versions are softer but not as nutritious.
Chapati vs Naan
Chapati: Unleavened, whole wheat, cooked on tawa (griddle).
Naan: Leavened, uses yeast, baked in tandoor.
Ingredients
2 cups of atta
1 cup of water
1 tsp salt
Preparation
How to Make Chapati Step by Step
Mix Ingredients: Combine 2 cups of atta, 1 cup of water, and salt.
Knead Dough: Form a smooth, elastic dough.
Rest Dough: Let it sit for 15-20 minutes.
Roll into Circles: Divide into balls, roll into thin
Cook on a hot tava until golden brown.
Cook: Heat a tava, cook each side for 30 seconds, then puff over flame.
main ingredients: flour
type of recipe:
bread
type of dish:
side-dish
cuisine:
specific recipes:
quick-and-easy
