Chapati or chapatti is a type of roti or Indian bread eaten in South Asia. 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). Each disc is then held for about half a second directly into an open flame, causing it to puff up with steam like a balloon.

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.

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.

Chapati Size Variation
Chapati sizes vary depending on region and change slightly from kitchen to kitchen. In general, Indian chapati is approximately 15cm in diameter while in Pakistan chapati or roti is somewhat larger, usually 15cm up to 25-30cm in diameter.

In some regions of Pakistan, notably north-western areas, chapati can be up to 65cm in diameter.