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An Indian girl baking chapatis.

Chapati or chapatti (Hindi: चपाती ; IPA: [cəpa:t̪i]) 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.

• Chapati sizes vary depending on region and change slightly from kitchen to kitchen. In general, an Indian chapati is approximately 15cm in diameter while in Pakistan a chapati or roti is somewhat smaller, usually 5cm to 10cm in diameter.
• In some regions of Pakistan, notably north-western areas, a chapati can be less than 5cm in diameter.

Chapati are also commonly eaten in parts of Eastern Africa with large Indian minorities, including Uganda and Kenya.